Spinach Artichoke Dip - In A Ring Of Salsa!
http://www.texmextogo.com
Ph 713.995.5502                                                                                                    

Ingredients:
2 – 8oz Philly cream cheese, softened
¾ cup heavy cream
1/3 cup grated Parmesan cheese
¼ tsp. garlic powder
1 bunch fresh spinach, chopped
OR 1-16oz pkg. frozen cut leaf spinach, thawed & drained
1 - 13oz. can/jar quartered marinated artichoke hearts, drained & chopped
2/3 cup shredded Monterey Jack cheese
1 cup Tejano Salsa (click here to order product)
Plenty of tortilla chips, crackers or toast points.

Directions:
Using a hand-mixer, blend together cream cheese, cream. Garlic, Parmesan & Jack cheeses until smooth and creamy. Fold in chopped spinach and artichokes. Place mixture in oven-proof casserole dish. Bake @ 300 degrees for1hour. Remove from oven, spoon 1 cup of salsa around the outer edge. Return to oven for another 15 minutes. Serve warm with crackers, tortilla chips or toast points.

Note: this dip is NOT low fat…but once in a while, we’re worth it!