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grated Monterey light cream cheese garlic powder Worcestershire sauce salt fresh ground pepper fresh spinach hearts green onions tortilla chips
Viewed: 49 - Published at: 6 years agoIngredients
- 1 1/2 cups half-and-half
- 8 oz. grated Monterey Jack cheese
- 8 oz. light cream cheese
- 1 tsp. garlic powder
- 1 1/2 tsp. Worcestershire sauce
- 1/2 tsp. salt
- Fresh ground pepper to taste
- 3/4 lb. fresh spinach (stemmed and chopped)
- 2 -14 oz cans of artichoke hearts (rinsed, drained and chopped)
- 4 green onions, chopped
- tortilla chips, pita, etc. for dipping
Method
- Bring the cream to a simmer over medium heat and add the Monterey Jack, cream cheese, garlic powder, Worcestershire, salt and fresh pepper.
- Continuously stir to prevent sticking until the cheeses melt.
- While slowly stirring, add the spinach, artichoke hearts, and scallions.
- Stir until mixed and the spinach is wilted.
- This dip can be served immediately or served chilled.
- A viewer, who may not be a professional cook, provided this recipe.
- The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
