Total Time
21mins
Prep 20 mins
Cook 1 min

This Dip was made by Chef Steve at the Harbor Lights Restaurant in South Dakota. I found it in the Quick and Easy Home Cooking magazine.

Directions

  1. Soften cream cheese and blend in onions and spinach.
  2. Place in refrigerator to chill.
  3. Once chilled, portion out using an ice cream scoop.
  4. Roll 6 oz. portions into balls,
  5. wrap and store or freeze until ready to serve.
  6. To serve, place one portion into a bowl and microwave on high for about 40 seconds.
  7. Then, add artichokes and return to microwave for an additional 30 seconds.
  8. Toast top of dip under the broiler for a few seconds.
  9. (1/4 c of Lobster or Shrimp can be substitute for the artichoke).