Saturday, November 03, 2007
Spinach, Artichoke & Cheeses Wrap Or Dip
Print PDF of recipe here.
Recipe courtesy of Rachael Ray
1 2.5-ounce container Boursin cheese
1 package cream cheese (4 ounces)
Juice of 1 lemon
1 15-ounce can artichokes in water, drained and roughly chopped
1 10-ounce bag of spinach, stems removed
Salt and black pepper
2 bags, bagel chips (if making as a dip)
4 large, wrap-size spinach tortillas (if making as a wrap)
2 roasted red peppers, chopped
In a food processor, add the Boursin and cream cheeses, lemon juice, chopped artichokes and spinach, and pulse until combined. Season with salt and pepper to taste. Serve with bagel chips as a dip or spread on a spinach wrap, top with red peppers and take it on the go!
Yields 4-6 servings
Recipe courtesy of Rachael Ray
1 2.5-ounce container Boursin cheese
1 package cream cheese (4 ounces)
Juice of 1 lemon
1 15-ounce can artichokes in water, drained and roughly chopped
1 10-ounce bag of spinach, stems removed
Salt and black pepper
2 bags, bagel chips (if making as a dip)
4 large, wrap-size spinach tortillas (if making as a wrap)
2 roasted red peppers, chopped
In a food processor, add the Boursin and cream cheeses, lemon juice, chopped artichokes and spinach, and pulse until combined. Season with salt and pepper to taste. Serve with bagel chips as a dip or spread on a spinach wrap, top with red peppers and take it on the go!
Yields 4-6 servings
Labels: Rachael Ray, Spinach Artichoke and Cheese Wraps or Dip
link | posted at 1:53 PM
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