SPINACH + ARTICHOKE DIP

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Spinach & Artichoke portion | 6 | ounces |
Shredded Cheese | 2 | ounces |
House-made tortilla chips | 1/2 | portion |
- Recipe Instructions:
- Procedure
- TOOLS: Small Plastic Insert and Yellow Scoop
- PLATING: Skillet, Silicone Mat and Sheet Pan with Liner Paper
- HOLD TIME: Frozen - 6 Months
- STORAGE: Freezer 0° to -18°F
- NOTES: Portion Spinach Dip to 6oz, keep in freezer until time of order. Heat from frozen.
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. In a small plastic insert or small bowl, microwave spinach artichoke portion (from frozen) in 20 second intervals until soft and warmed through.
- 2. Transfer dip to clean, conditioned cast iron skillet.
- 3. Top with 2 ounces (2 x yellow scoops) of shredded cheese.
- 4. Bake in 350°F oven until cheese is melted and bubbling, approx. 5 minutes.
- 5. Warm House-made Tortilla Chips on parchment lined pie pan in 177°C / 350°F oven to warm through (do not toast) approx. 1 – 1.5 minutes.
- 6. Serve with house-made tortilla chips.
-
PLATING
On sheet pan with liner paper, place skillet on silicone mat and put handle cozy on skillet handle.
Loosely plate 1⁄2 portion of house-made tortilla strips next to skillet. Serve immediately.
- Allergy Information
- TBD