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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