I work in ...

Continue

Your content is being adapted
based on your type of business

+

Spinach and Artichoke Dip Preparation

  • Olive Oil 30 ml
  • Spinach leaves, washed and trimmed 100 g
  • Artichokes, canned 100 g
  • Cream Cheese 150 g
  • Parmesan cheese, finely-grated 30 g
  • Black Pepper, freshly ground 5 g
  1. Spinach and Artichoke Dip Preparation

    • Heat olive oil in a sauté pan
    • Add garlic and sauté until fragrant
    • Add spinach
    • Season with Knorr Aromat Seasoning Powder
    • Add the artichokes, cream cheese, and Lady's Choice Real Mayonnaise ~Season with parmesan cheese and black pepper
    • Store in the chiller until serving time
    • Keeps in the chiller for up to 4 days
    • May be heated in a microwave oven as a hot dip
+