Time
prep 0:10
total 0:15
Ingredients
| 1 can (14 oz.) | artichoke hearts, drained and chopped | | 1/2 pkg. (10 oz.) | frozen chopped spinach | | 1 pkg. (1-1/3 oz.) | creamy cheddar pasta sauce | | 1 pkg. (1-1/3 oz.) | alfredo pasta sauce | | 2 cups | milk | | 1/2 cup | mayonnaise | | 1/3 cup | grated Parmesan cheese | | 2 tbsp. | margarine | | 1/8 tsp. | garlic powder | | 1 tsp. | seasoning salt | | 1 dash | pepper |
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Instructions
On stove top combine creamy cheddar and alfredo sauce mixes with milk, mayonnaise, butter and seasoning in a 2-quart sauce pan on medium to high heat. Bring to a boil (sauce should be thick and bubbling).
Once texture is smooth and creamy, stir in artichoke hearts and spinach. Bring to boil again while whisking and stiring until spinach is cooked.
Serve with tortilla chips, pita bread or crackers.
Author's Comments
You can use spinach straight from the freezer, you do not need to thaw it out!
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