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Spinach and Artichoke Dip Preparation

  • Olive Oil 30.0 ml
  • Spinach leaves, washed and trimmed 100.0 g
  • Artichokes, canned 100.0 g
  • Cream Cheese 150.0 g
  • Parmesan cheese, finely-grated 30.0 g
  • Black Pepper, freshly ground 5.0 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