Spinach Artichoke Dip & Multigrain Tortilla Chips Dip, dip, hooray! | 6-8 Servings

Name: Spinach Artichoke Dip & Multigrain Tortilla Chips Dip, dip, hooray! | 6-8 Servings
Yield: 2 servings
Ingredients: 1 Spinach; 5 1/2 oz Multigrain Tortilla Chips

By Recipe0 System

Spinach and artichokes don’t usually get much hype, but swirl them in a creamy, cheesy dip? Instant fave. With this version, you’ll skip the mixing and baking and simply warm up the dip until hot and bubbly. Serve with our multigrain tortilla chips (and any of your other favorite dippers) for a gone-in-a-flash game-day app. *Nutrition values are representative of a 1/6 bundle serving.*

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Spinach
5 1/2 oz Multigrain Tortilla Chips

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a pot of water to a boil. Once boiling, add thawed bag. Boil, turning occasionally with tongs to prevent bag from sticking to the bottom, 10 minutes. (If starting with a frozen bag, boil for 20 minutes.)
2

Carefully remove bag from water. (Caution: Bag will be very hot.) Cut one corner with scissors and pour into a serving bowl.
3

MICROWAVE ALTERNATIVE: Thaw bag in refrigerator for 24-36 hours. Once thawed, cut one corner with scissors and pour into a microwave-safe container. (Do not microwave in bag.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, 5-6 minutes. (Caution: Bag and container will be very hot.)
4

STOVETOP ALTERNATIVE: Cut one corner of bag with scissors and pour into a small pot. Warm over medium heat, stirring occasionally, until hot. (Do not boil.)