Go Back
Print
Nutty Ranch Chicken Strips

Artichoke Heart Dip

Course Appetizer
Author Recipe courtesy of Blue Diamond

Ingredients

  • 1 can of artichoke hearts 9 oz.
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 10 oz. bag frozen spinach - bit size pieces
  • 1 cup dry white wine
  • 4 oz. softened gluten-free cream cheese
  • 2/3 cup shredded mozzarella
  • Dash of pepper
  • Blue Diamond Nut Thins

Instructions

  1. Cut up artichokes after draining them.
  2. In large pot, sauté onions in olive oil until translucent. Add spinach and artichokes and cook about 5 minutes. Add wine, then cream cheese.
  3. Placed in 1 quart dish, top with mozzarella bake in preheated oven at 350° for 5 minutes until brown and bubble.
  4. Serve with Blue Diamond Nut Thins.