Red Onion: ½ Julienned
Artichoke hearts: 2 12oz Cans, cut in 1/8ths.
Worcestershire: ½ T
Garlic-granulated: ½ T
Frozen spinach: 1 package
White wine: ¼ C
Salt & white pepper: To Taste
Cream cheese: 2-8oz packages, softened
Munster cheese: 4 oz shredded
Fresh parmesan: 2 oz shredded
Swiss cheese: 4 oz shredded
- Sauté red onion
- Add artichoke hearts, Worcestershire, garlic, spinach, salt, pepper, and wine.
- Continue cooking for 3 minutes.
- Put into double boiler, add cream cheese and shredded cheese, stir until melted & hot Place mixture into casserole and serve immediately, or hold in 140˚ F oven for 1 hour.
- NOTE: Dip may be chilled and reheated. Heat in 275˚F oven for 40 minutes. Serve warm.