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Chef Scott: Spinach Artichoke Dip

The Chef says we’re forgetting about an important meal. “You know we’ve never done an appetizer on this show and I thought it was high time we...

The Chef says we're forgetting about an important meal.

"You know we've never done an appetizer on this show and I thought it was high time we did one," said Chef Brad Scott, director of Scott Community College's Culinary Arts and Hospitality Management center.

So how about the spinach artichoke dip?

1. Put 3 packages of cream cheese in the oven at 300 degrees to soften
2. In a bowl, add 1 cup of chopped spinach
3. Add 1/2 can of broken artichokes with the liquid
4. Add 1/4 cup of milk
5. Add 1 tbsp garlic powder
6. Use a mixer to blend together
7. Add 1 cup Parmesan
8. Add a squeeze of lemon and mix
9. Spray a casserole dish with non-stick cooking spray and fill, topping with more Parmesan
10. Place dish on a cookie sheet, place in a 350 degree oven for 15 minutes until golden brown

This will feed three to four people.

You can add a baguette coated with butter, oregano, and garlic, cutting it into bite sized servings.

"This is the perfect appetizer that you can make at home," says Chef Scott.

Enjoy!

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