Spinach (Hot) & Artichoke Dip

By MizMelly

Ingredients

• 1 can (5 oz) evaporated milk
• 1 Tblsp cornstarch
• 1/4 Tsp salt
• 1 jar Quartered and marinated artichoke
• hearts,chopped (like Cento's)
• 2 cps spinach (can be canned)
• 2 - 3 Tblsp basil
• 3/4 cp Parmesan and Romano cheese blend

Preparation

Step 1

1. Place spinach, basil, & cheese in large ziplog bag
2. Whisk evap milk, cornstach, & salt in a medium
saucepan until smooth.
3. Place over medum heat, stirring frequently until
thick and bubbly
4. Remove from heat
5. Add artichoke hearts, spinach basil and cheese mix
6. Stir and cook for 6 - 7 minutes or until cheese is
melted.