How to Make Tasty (On the go) spinach & artichoke dip

(On the go) spinach & artichoke dip. Great recipe for (On the go) spinach & artichoke dip. This can be easily made on a camping stove top / over a fire or an instant pot. Fill muffin halves with egg mixture and Singles.

While that is heating up, cook the pasta al dente. Sea salt and fresh ground black pepper to taste. Slice the two bagels and toast. You can cook (On the go) spinach & artichoke dip using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of (On the go) spinach & artichoke dip

1. Prepare 1 of frozen spinach block.
2. Prepare 1 can of or jar of artichoke hearts drained cut into chunks.
3. You need 1 (8 oz) of cream cheese (cubed).
4. It's 1/2 cup of sour cream.
5. Prepare 1/2 cup of mayo.
6. It's 1/2 of chicken broth or water with a chicken bouillon cube.
7. You need Dash of onion power.
8. It's 2 tablespoons of minced garlic.
9. Prepare 2 cups of mozzarella cheese.
10. It's 1 cup of parmesan cheese.

Mix together in a bowl the egg whites, spinach, chives, sea salt, and ground black pepper. Spray or coat with olive oil two small microwaveable containers. Spinach also matures and goes to seed quickly, so it is better to re-seed every couple of weeks than to try and plant a large crop to harvest over time. Cover the seeds lightly with soil, firm it in place, and water well.

(On the go) spinach & artichoke dip step by step

1. Add all ingredients to pan or instant pot except for the shredded cheese cheeses. (instant pot on high pressure for four minutes with a quick release) cube cream cheese & cut artichokes in bite-size pieces if needed).
2. Cook until spinach is no longer in a frozen block and the cream cheese has melted, stir occasionally until it all comes together. (instant pot after Quick release mix until its all blended together add in the shredded cheeses, keep on warm and stirring occasionally to thicken desire. Add to serving bowl or keep in instant pot refrigerate any leftovers with it covered).
3. Next add in the cheese & mix until cheese has melted and Lala its done..
4. (Can use any kind of cheeses.) add some Cayenne pepper, or diced jalapeños peppers if you like it hot. I like to play around with many different cheese and see what one i like best..

Spinach is one of the fastest growing leafy vegetables. It is excellent when young in salads and the larger, mature leaves provide a fabulous addition to stir-fry or simply steamed. Later in the season, when I go out to harvest more of the delicious leaves, I usually see that my spinach is bolting. Moisture is what makes spinach go bad so quickly, so the best way to keep it fresh is to immediately store it in an airtight container as soon as you get it home. The Natural Nurturer recommends adding layers of paper towels to the container.