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Home Learning Kitchen Dips - Artichoke - Dick Clark's American Bandstand Artichike Dip

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Post by :Ralph_Moore Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1445

Click below to download : Dips - Artichoke - Dick Clark's American Bandstand Artichike Dip (Format : PDF)

Dips - Artichoke - Dick Clark's American Bandstand Artichike Dip

1(8 oz.) pkg. cream cheese, softened
1 pint sour cream
1/2 cup shredded parmesan cheese
1 pkg. spinach, thawed, rinsed and squeezed dry
1 tsp. marjoram
1 tsp. ground black pepper
1 tsp. red pepper flakes
1 (about 15 oz.) can artichoke hearts
1 Tblsp. good olive oil

In a small cast iron skillet, heat the oil and add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn.

In a medium size bowl, cream together the cream cheese and sour cream. Add the parmesan cheese and mix well.

Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.

Serve either warm or cold with bagel chips.

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1 (8 oz.) pkg. Light Cream Cheese 1 can (14 oz.) Progresso Artichoke Hearts, drained, coarsely chopped 1/2 C. Spinach frozen chopped, or steamed 1/4 C. Mayonnaise (do not use Miracle Whip) 1/4 C. Parmesan Cheese 1/4 C. Romano Cheese (You can use all Parmesan) 1 clove garlic, finely minced 1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh) 1/4 C. Mozzarella Cheese grated 1/4 tsp. Garlic Salt Salt and Pepper to taste Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful

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