Creole Spinach and Artichoke Dip

Creole Spinach and Artichoke Dip

Creole Spinach and Artichoke Dip

Creole Spinach and Artichoke Dip

Creole Spinach and Artichoke Dip

Course Appetizer

Ingredients
  

  • 1 box frozen, choppedspinach, drained andsqueezed dry
  • 2 tbsp olive oil
  • 2 tsp garlic, finely chopped
  • 1 can artichokes, drainedand chunked
  • 1 can evaporated milk
  • 3/4 cup cream of chickensoup
  • 1/2 cup Parmesan cheese
  • 1 tsp. Cajun seasoning
  • 1/2 tsp. garlic powder
  • 8 oz. shredded Italiancheeses
  • 1/2 cups cooked crawfishtails or shrimp – chunked -Seafood is optional

Instructions
 

  • In large frying pan or non-stick pot, saute spinach in theolive oil for 2 minutes over medium-high heat.
  • Add garlic and saute another minute or two.
  • Add evaporated milk, soup, seasonings and Parmesancheese.
  • Continue stirring until bubbly and Parmesan has melted.
  • Add artichokes, seafood and 6 oz. of Italian cheese.
  • When melted, place dip into baking dish and top withremaining cheeses.
  • Before serving, bake in 350 degree oven for 15 minutesuntil bubbly and heated through.
  • Serve with crustini bread rounds, crackers or tortillachips.
Keyword Creole Spinach and Artichoke Dip, remax recipes
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