Cookin’ Greens Chopped Spinach and Artichoke Dip
|Low fat mayonnaise||240 Milliliter (1 Cup)|
|Low fat cream cheese||180 Milliliter, softened (3/4 Cup)|
|Shredded low fat mozzarella cheese||480 Milliliter (2 Cups)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Dried oregano||5 Milliliter (1 Teaspoon)|
|Cayenne pepper||2 Milliliter (0.25 Teaspoon)|
|Sea salt||2 Milliliter (0.25 Teaspoon)|
|Black pepper||1 Milliliter (1/8 Teaspoon)|
|Artichoke heart quarters||240 Milliliter, cooked according to package directions, drained and cooled (1 Cup, Cookin’ Greens)|
|Chopped spinach||480 Milliliter, cooked according to package directions, drained and cooled (2 Cup, Cookin’ Greens)|
Cook pasta according to package directions.
In the meantime, heat the oil in a large skillet; add garlic. Stir. Add Cookin’ Greens Artichoke Heart - Quarters and sauté for 7 minutes. Add Cookin’ Greens Chopped Rapini and continue cooking until both artichokes and rapini are tender, approximately another 7 minutes, or until they reach an internal temperature of 165 degrees F. Season with salt and pepper. Add the red pepper strips and heat through.
When pasta is cooked, drain and add to the vegetable mixture in the pan with a little of the cooking water. Toss together; turn out onto a serving bowl or platter and sprinkle with Parmesan cheese. Enjoy.