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So now to the way the plates to be lifted. I offered to bring an appetizer for Christmas and I was really rack my brain. I could not decide between spinach dip (which I always do for each case) or a hot appetizer. I went back and forth. I wrote the advantages and disadvantages of the lists and weighed the advantages of both …
I kid, kid.
Then, as a sign from above, I decided to combine the two and the two in one! Oh, so clever sometimes. I changed my spinach sauce a little because I do not warm up my job to go to the recipe. This immersion has worked very well! I was a fan and liked how it went. The best part is it's so easy, but they look impressive. This is my idea of a quality recipe.
It seems a lot, so if you do not have many bites to keep dip, heat that is in some chips and dip! Or wait until later this week if I have a recipe for chicken with remaining sauce as good news.
Source: Stephanie cooks original
10 oz frozen spinach, thawed
8 oz frozen artichoke hearts
3 ounces softened cream cheese
8 oz sour cream
1 cup shaved or grated Parmesan cheese (shredded powder)
1 / 4 tsp. Garlic powder
1 / 4 tsp. Onion powder
Salt and pepper (to taste)
Mini pastry shells (in the grocery freezer)
1 – Press to enter the liquid from the spinach in a large bowl.
2 – Given the artichoke hearts into small pieces while frozen or something (it is easier to cut, frozen). Stir in spinach.
3 – Add the cream cheese. Spoon cream cheese Smush artichokes and spinach, well until blended.
4 – sour cream, Parmesan cheese and spices. Mix well to combine.
5 – Transfer to an ovenproof dish. Refrigerator for at least 1 hour (can be done overnight).
6 – Heat the oven to 350
7 – heat in oven for 10-15 minutes, until just warm and begins to melt. (If you save it as a simple dip that, until bubbly and hot.)
8 – While the oven, place the mini-edged shells in a baking dish.
9 – Remove from oven. With a spoon, fill each layer with sauce.
10 – heat in oven for 5-6 minutes, until filling is hot and golden and shells.