- 1 pkg Sorghum Quinoa & Brown Rice - Parmesan™
- 4 cups baby spinach, lightly packed
- 1 pkg. (8 oz.) cream cheese
- 1/4 cup mayonnaise
- 4 Tbsp. Parmesan cheese, shredded (divided)
- 2 cloves garlic, minced
- 1/4 cup milk
- 1 tsp. dried basil
- 1 can (6oz) artichoke hearts, drained and chopped
Prepare Sorghum Quinoa & Brown Rice side as directed on package.
Heat oven to 350°F. Spray 8x8-inch baking dish with cooking spray.
Place spinach in a microwave proof dish and add 1/4 cup water. Microwave on High 2 minutes. Drain well, pressing spinach with paper towels to remove excess liquid. Chop spinach.
In a large bowl, beat cream cheese with spoon until smooth. Beat in mayonnaise, 3 Tbsp. of the parmesan cheese, milk, garlic, and basil until well blended. Stir in spinach and artichokes. Stir in cooked Sorghum side. Spread evenly in baking dish. Sprinkle with remaining Parmesan cheese.
Bake 20-25 minutes or until thoroughly heated and top is browned. Serve with tortilla chips or baguette slices or vegetable tray for dipping.
Makes 1 8-inch square pan
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