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    Spinach-&-Brie-Topped Artichoke Hearts

    In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top.


    • 1 9-ounce box artichoke hearts, frozen
    • 2/3 cup spinach, cooked chopped
    • 1 teaspoon lemon pepper
    • 1/4 teaspoon salt
    • 18 thin slices brie


    Step 1
    Preheat broiler. Prepare artichoke hearts according to package directions.
    Step 2
    Combine spinach, lemon pepper and salt in a small bowl. Top each artichoke heart with the spinach mixture and brie. Broil until cheese melts, 1 to 2 minutes.

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