Country Home Creations Artichoke & Spinach Dip Mix quick and easy to whip up appetizers.
Ingredients: spinach, artichoke, onions, red bell pepper, natural vegetarian chick flavored broth powder, potato flour, soybean oil, xanthan gum, spices, extractive of spices, spices, soy and coloring Contains Soy
Gluten Free and No MSG
Hot Artichoke & Spinach Dip
- 1 packet Artichoke & Spinach Dip Mix
- 1 cup sour cream
- 8 oz. cream cheese, softened (for a “cheesier” dip add 16 oz.)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Monterey Jack cheese
Preheat oven to 350°. Blend sour cream, cream cheese, Parmesan cheese, and Monterey Jack cheese. Add entire packet of Artichoke & Spinach Dip Mix. Mix well. Place mixture in a buttered oven-proof baking dish. Bake for 30 minutes or until lightly golden brown on top. Serve with tortilla chips or toasted bread points.
Slow cooker version:
Place mixture into a slow cooker. Set on LOW. Serve after 60 minutes, or when dip is warm throughout
Artichoke & Spinach Chicken
- Artichoke & Spinach Dip Mix
- 1-1/2 cups sour cream
- 1/2 cup mayonnaise
- 1/4 to 1/2 cup grated parmesan cheese, optional
- 4 boneless chicken breasts
- 1/4 cup panko breadcrumbs
- Salt & Pepper
Prepare Artichoke & Spinach Dip Mix per package directions. Preheat oven to 400°. Place chicken on a lined baking sheet. Salt & pepper both sides of chicken breast. Depending on the size of chicken breast, spread 1 - 2 Tbsp. of prepared Artichoke & Spinach Dip Mix onto top side of each piece of chicken. Sprinkle about 1 - 2 Tbsp. panko breadcrumbs over the top of the chicken breasts. Bake for 20-30 minutes until chicken is cooked through. After baking, switch to broil for a minute if needed to brown tops. Serve over spinach or hot butter pasta.