Ingredients: Dehydrated Spinach, Onion, Parmesan Cheese, Garlic, Parsley, Dill, Kosher Salt, Spices.
Dip: Mix contents with 1 cup of sour cream, 1 cup mayonnaise, and 6 oz. Artichoke hearts chopped, refrigerate for 1 hour. Stir before serving.
Cheeseball: Mix contents with 8 oz softened cream cheese, and 4 TB softened butter*. Chill mixture until firm, shape into ball, and roll in chopped nuts or parsley.
*Low-fat alternative: use low fat cream cheese and omit butter. (May not set up as a ball but tastes great as a spread)
Hot Dip: Combine 8 oz. cream cheese, 1/4 c. butter, 1/4 cup milk, and 1 pkg Spinach Artichoke Dip Mix. Mix in sauce pan until warm.
Mix with olive oil and drizzle on vegetables before grilling or cooking. Sprinkle in mashed or twice baked potatoes.
STUFFED BUTTON MUSHROOMS
24 button mushrooms
1/2 lb Italian sausage
1/4 cup sliced green onions
1/4 cup diced red bell peppers
8 oz cream cheese
2 Tbsp TPC Spinach Artichoke Dip Mix
· Brown sausage, rinse, and let cool, rinse button mushrooms and remove stems.
· Combine 8 oz softened cream cheese with 2 Tbsp Spinach Artichoke Dip Mix. Sausage, onions, and peppers.
· Stuff mushroom caps with equal parts dip mixture.
· Bake in preheated oven 425° for 10 minutes or until browned.