1 package 6 oz H-E-B Shredded Italian Asiago Cheese
1/2 Cup H-E-B Harvest Moon Pitted Kalamata Olives, chopped
1/2 Cup Tomato, Chopped
1/2 Cup Fresh Basil, Chopped
3 cloves H-E-B Ready Fresh Go Garlic Cloves, Chopped
1/4 Cup H-E-B Extra Virgin Olive Oil
1 bag 16 oz H-E-B Frozen Chopped Spinach
1 bag 16 oz H-E-B Frozen Select Artichokes
Heat oven to 425 degrees F. Spray a deep-dish pie pan with non-stick cooking spray and set aside.
Cook the artichokes according to package directions and drain. Thin slice the artichoke s and set aside.
Heat a large skillet over medium heat for 3 minutes. Add the olive oil and chopped garlic and stir-fry for 30 seconds. Add the basil, tomato and olives and stir-fry for 3 minutes. Remove the mixture from heat and add the frozen spinach, sliced artichokes and shredded Asiago cheese. Season the mixture to taste with salt & fresh cracked black pepper.
Evenly spread the mixture into the prepared baking dish and bake for 30 minutes until cheese is bubbly and golden. Serve the Mediterranean Spinach Artichoke Dip with hot crusty sour dough bread slices or over steaming hot pasta. Makes: 8 serving
No Nutritional Information Available