Baked Spinach and Artichoke Dip

Ingredients:

• 10 oz bag Spinach Leaves (Chopped)
• 14 oz Artichoke Hearts (Chopped)
• 2- 8 oz Cream Cheese (softened)
• 1 cup Sour Cream
• 5 tsp minced Garlic
• 1 1/2 cup Mozzarella Cheese (grated)
• 3/4 cup Parmesan Cheese (grated)
• Salt & Pepper to taste

Serve with:

• Baguette Slices
• Chips 
• Crackers

Instructions:

1. Preheat oven to 350.  In a large bowl, combine cream cheese and sour cream with an electric mixer until smooth and mixed.
2. Stir in chopped spinach leaves, chopped artichoke hearts, garlic, mozzarella cheese, parmesan cheese, salt and pepper.
3. Spread dip into an 9x13 baking dish. Top with any leftover mozzarella and parmesan cheese, cover with aluminum foil, and bake for 30-35 minutes or until cheese is melted. 

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Lemon Artichoke Chicken Pasta

Ingredients:

2 lbs of Chicken

McCormick Grill Mates, Mojito Lime Marinade - optional

Lemons

1 Cup of Chicken Broth

2 Tbsp. Lemon Juice

2 Cups Whipping Cream

2 Tbsp Butter

Green Onions Chopped

3-4 Cut up Mushrooms (about 2 oz)

1 Can of Artichoke Hearts Cut up

1/4 tsp Pepper

3/4 tsp Salt

Linguine Noodles

Grated Parmesan Cheese

Directions:

1.    Defrost Chicken and marinade in your favorite lemon or lime marinade. I prefer McCormick Grill Mates, Mojito Lime Marinade.

2.    Cut lemon in half and cut off the ends to make two flat surfaces for grilling.  

3.    Bring chicken broth to a boil then add lemon juice and whipping cream.  Bring to a boil again and then add butter one Tbsp at a time.  

4.    After the butter has melted lower the temperature to medium low.  Add green onions, mushrooms, artichoke hearts, salt and pepper and simmer until sauce becomes creamier and mushrooms are cooked. (About 15 mins)

5.    Grill the chicken and lemons and boil the noodles.

6.    Serve sauce over noodles and squeeze the grilled lemon on top.  You can top with grated parmesan cheese. Enjoy!

Note: You can mix the noodles and sauce together before you serve.