ARTICHOKE, PALM HEARTS, SPINACH AND STRAWBERRY HOT DIP

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Ingredients

(6 servings)

  • 1 can artichoke hearts (14 oz)
  • ¾ cup cooked spinach, minced
  • 4 whole palm hearts, thinly diced
  • 3/4 cup strawberries, chopped
  • 7.7 oz cream cheese
  • ½ cup grated Parmesan cheese 3 tbsp
  • 1 tsp mustard
  • 4 tbsp mayonnaise

Preparation

Remove the hearts’ bottom and mince.

Mix the cream cheese with mayonnaise, Parmesan cheese and mustard, incorporating well.

Add the artichoke bottoms and strawberries, both minced, and mix with a spatula in folding motions so the strawberries won’t break down.

Pour this mixture into a small oven-safe dish, strew 3 tablespoons of grated cheese and put in the oven until brown.

Take out of the oven and serve hot.