Here's another easy recipe using the orange box ubiquitous in many of our freezers. Feel free to experiment with this one. You could add chopped water chestnuts, more spice or even your favorite herbs. It's a very forgiving recipe. It makes a fairly big batch so have plenty of tortilla chips and a hungry crowd around.
Spinach and Artichoke Dip
Makes approximately 5 cups.
2 (12 ounce) boxes Stouffer's Spinach Souffle
1 can artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1/2 cup sour cream
Hot sauce to taste
Cook spinach souffles in microwave according to package directions. Place cooked souffles in medium bowl. Add other ingredients and stir to incorporate.
Place into two small baking dishes. (I do this so that I can replenish the buffet with a hot batch once we're through the first one.) Sprinkle with additional Parmesan Bake at 400 degrees for 10-12 minutes or until warmed through and slightly browned on top.
Serve with tortilla chips, pita chips or toasted bread.
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