Touchdown! Your New Favorite Game Day Dips Are Here
Ingredients:
SPINACH AND ARTICHOKE DIP
- 8 oz. cream cheese, well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove, minced (1 tsp)
- 2/3 cup (76g) finely shredded parmesan cheese
- 1/2 cup (56g) finely shredded mozzarella cheese
Pepper, to taste - 1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
- 6 oz. frozen spinach, thawed, squeezed to drain excess liquid
- 1 Doradas® GOYA®
ROASTED RED PEPPER DIP
- 1 package (8 oz.) cream cheese, softened*
- 1 jar (7 oz.) roasted red peppers, drained
- 1 clove garlic, peeled
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
- Salt
- Pepper
- 1 Saltines® GOYA®
Preparation:
SPINACH AND ARTICHOKE DIP
Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
Stir in artichokes and spinach.
Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
Serve warm with Doradas® GOYA®
ROASTED RED PEPPER DIP
In food processor bowl place cream cheese, roasted peppers and garlic. Cover and process until smooth.
Stir in red pepper, green pepper and basil. Season with salt and pepper. Serve with Saltines® GOYA®