Here is an appetizer for your upcoming Thanksgiving party festivities.
Ingredients
8 oz/225g cream cheese (reduced fat if you dare)
16 oz/500g (2 cups) plain, Greek yogurt (non-fat if that's important for you)
2 Tbsp butter
1 1/2 cups/145g parmesan cheese
14 oz/400g quartered artichoke hearts (not the marinated ones) , drained and coarsely chopped
4 oz/113g can diced jalapeños, drained (if you like it spicier, don’t drain)
10 oz/280g frozen spinach (thawed and drained)
2-3 garlic cloves
8 oz/225g cream cheese (reduced fat if you dare)
16 oz/500g (2 cups) plain, Greek yogurt (non-fat if that's important for you)
2 Tbsp butter
1 1/2 cups/145g parmesan cheese
14 oz/400g quartered artichoke hearts (not the marinated ones) , drained and coarsely chopped
4 oz/113g can diced jalapeños, drained (if you like it spicier, don’t drain)
10 oz/280g frozen spinach (thawed and drained)
2-3 garlic cloves
1. In a medium pot over medium heat, melt together cream cheese, Greek Yogurt, butter and parmesan cheese, uncovered, stirring frequently until melted and an even consistency. It should start to bubble.
2. Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach. Finally, stir in 2-3 pressed garlic cloves. Let it bubble for a few minutes and it’s done.
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