Ingredients:
8 oz. container TCPC Lemon Artichoke Pesto (defrosted).
2 cups fresh baby spinach, chopped. (Or 2 pkg. frozen, chopped, baby spinach, defrosted, and excess water squeezed out).
1 Tbsp. mayonnaise (optional).
1-2 cups grated, extra sharp cheddar cheese.
2- 3 cloves of fresh garlic, minced.
2 Tbsp. breadcrumbs (Panko or gluten free).
1/2 tsp. seasoned salt or sea salt.
Paprika for top (optional).
8 oz. container TCPC Lemon Artichoke Pesto (defrosted).
2 cups fresh baby spinach, chopped. (Or 2 pkg. frozen, chopped, baby spinach, defrosted, and excess water squeezed out).
1 Tbsp. mayonnaise (optional).
1-2 cups grated, extra sharp cheddar cheese.
2- 3 cloves of fresh garlic, minced.
2 Tbsp. breadcrumbs (Panko or gluten free).
1/2 tsp. seasoned salt or sea salt.
Paprika for top (optional).
Instructions:
Combine all of the above.
Spread in an 8 or 10 inch oven-proof pie plate.
Sprinkle with paprika.
Bake in a preheated 350-375 degree oven for 30 - 45 min. depending in the depth of the pan.
Serve with crackers, crusty bread, gluten free crackers or crudité. Enjoy!
Note: You can add 1 can of artichokes in water, drained and chopped.
Recipe can be doubled for a party crowd.
If you use one larger baking pan, increase baking time to 45-60 min.
You can use 2 smaller, oven-proof dishes and keep the original baking time.
Bake until browned and bubbly. N ;)
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