Thursday, September 10, 2009

Hot Spinach and Artichoke Dip with Fresh Tortilla Chips

1 package frozen spinach, thawed and squeezed
1 T chopped garlic
1/2 can artichoke hearts
1/2 jar alfredo sauce
2 packages of cream cheese, *softened
1 tsp. garlic salt
dash pepper
1 tablespoon SAMBUCA(optional)
8 oz. shredded mozzarella
1/4 cup shredded parmesan
diced tomatoes for garnish
4 flour tortillas
canola oil

Thaw and squeeze out spinach. In a bowl mix spinach, garlic, salt, pepper, alfredo sauce, the SAMBUCA, 2 packages cream cheese, half the shredded mozzarella and half the parmesan cheese. Mix to combine thoroughly.
Chop up 1/2 can of artichoke hearts (drained well) and add to the mix.

Pour into a baking dish, cover with tin foil, and bake in 350 degree oven for 15 minutes or until bubbly. Do not over bake.
Take out of oven and top with remaining cheeses and diced tomatoes. Bake for an additional 5 minutes until cheese melts.

In a non stick skillet, put 2 T canola oil. Cut the flour tortillas into 1/4's and fry for about 1 minute on each side until lightly brown. Sprinkle with garlic salt.
Serve on the side with the spinach dip.

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