Storage should be in cool (< 21 C or 70 F), dry (< 60% r.h.) area to provide a maximum shelf life without appreciable loss of flavour or functional characteristics.[/vc_column_text][/vc_column][/vc_row]
Parmesan & Artichoke Dip
SOFI AWARD WINNING PRODUCT. Just add cream cheese, mayonnaise, a can of chopped artichokes, mix, and grated parmesan cheese bake and serve. Fresh from the oven, the richest & tastiest dip ever with melted cheese on top, ready to enjoy with crusty bread or crackers.
Makes 2.5 cups 15 g (0.5 oz)
Dehydrated vegetables (onion, garlic, leek, red bell pepper), spices, sea salt, mustard, corn starch, cheese flavour (maltodextrin, whey solids (milk), natural parmesan cheese flavour, salt), lemon peel, citric acid.
Prepared in Canada
All you need:
- 1 pouch Parmesan & Artichoke dip mix
- 125 g (1/2 cup/4 oz) cream cheese, softened
- 125 ml (1/2 cup/4 oz) real mayonnaise
- 1/2 cup grated parmesan cheese, divided
- 1 can 390 g (13.75 oz) artichoke hearts, drained and chopped
All you do:
In a bowl, combine all ingredients (reserving 30 ml/2 tbsp Parmesan). Transfer to an heat-proof dish. Top with remaining parmesan cheese. Bake at 180°C (350°F) for 15 to 20 minutes, or until cheese is golden brown.
Makes 500ml (2.5 cups)