dium heat, saute garlic and onion in butter/olive oil
place sliced mushrooms and butter-flavor oil and season with salt,
br>Make sure the vegetables and herbs are dry before chopping
single layer and drizzle with melted butter and season with salt
Preheat oven to 350\u00b0.
Place the first 5 ingredients in a microwave and ovenproof dish with lid.
Heat in microwave for 1 minute or until all ingredients are easily incorporated. Mix the garlic, spinach, and artichoke heart pieces into the cheese mixture. Bake for 50 minutes, covered, then 10 minutes uncovered. As a final touch, squirt the lemon juice on top. Enjoy!
n low.
Clean mushrooms and scoop out gills, hollowing out
Preheat oven to 375F and lightly spritz a shallow baking
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Spread spinach-artichoke dip evenly over tortillas. Sprinkle mozzarella cheese, Parmesan cheese, and onion over dip. Arrange tortillas on prepared baking sheet.
Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Top pizzas with tomato before slicing and serving.
out 5 minutes. Add artichokes and cook until lightly browned, about
b>spinach is thawed before you mix with other ingredients. Half and quarter artichoke
tter melts, add garlic and onions to the pot.
Combine light sour cream and dip mix in medium bowl. Stir in artichokes, spinach and pimentos. Slice off top of round loaf of bread. Hollow out center of bread, leaving 1-inch of shell. Reserve bread pieces for dipping. Spoon dip into bread shell. Serve warm or cold.
Add drained spinach, drained artichoke hearts, drained fire roasted red peppers, jalapenos, and green
375 degrees.
*Thaw and drain spinach. I find it easiest
utter melts, add garlic and onions to the pot. Sprinkle
egrees.
Defrost the frozen spinach in the microwave for about
Puree spinach and artichokes (drained) in blender, melt
Cook spinach and squeeze out excess water.
Mix together all ingredients, reserving some Mozzarella for top.
Mix well.
Place in baking dish (lightly sprayed with cooking spray).
Sprinkle reserved Mozzarella on top.
Bake at 400\u00b0 for 30 to 35 minutes or until cheese is melted and bubbly.
Serve with crackers or toast points.
Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Coat a skillet with nonstick cooking spray.
Cook and stir onion over medium heat until transparent, approximately 5 minutes. Add spinach; cook until thoroughly heated, 1 to 2 minutes.
Reduce heat; add cream cheese.
Stir until melted smooth.
Stir in sour cream, Parmesan cheese and artichoke hearts.
Remove from heat. Season with peppers and salt.
Transfer to 1 1/2-quart microwave-safe bowl.
Top with Jack cheese and heat in microwave until cheese melts.