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Spinach and Artichoke Dip
Spinach and Artichoke Dip
SERVINGS:
10 Servings
INGREDIENTS
1 (8-ounce) package cream cheese, softened
1 packet
HERB-OX® Granulated Chicken Bouillion
1 cup croutons
1 (6.5 ounce) jar marinated artichoke quarters, drained and coarsely chopped
1/3 cup chopped green onions
1 (10-ounce) package frozen chopped spinach, thawed and well drained
2 tablespoons chopped fresh basil leaves
1 teaspoon fresh lemon juice
1 teaspoon grated lemon rind
½ teaspoon freshly ground pepper
DIRECTIONS
In medium bowl, combine cream cheese and remaining ingredients. Cover and refrigerate 1 hour. Serve with assorted vegetables or chips.
*1 teaspoon
HERB-OX®
granulated chicken bouillon may be substituted for 1 packet
HERB-OX®
granulated chicken bouillon.
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