Ingredients: 24 oz cream cheese ( 3 – 8 oz containers) 15 oz Parmesan cheese ( 3 – 5 oz containers) 8 oz shredded Gruyere Cheese 30 oz spinach (3 containers) 24 oz artichokes 3 tomatoes diced 1 can cream of chicken Your favorite creole seasoning Your choice of protein ( if seafood then Insert into dip raw once everything comes together)
Directions: 1. Preheat oven to 350 degrees 2. If using chicken, beef or pork. Cook fully then dice 3. Combine all the cheese and cream of chicken first. Once that comes together. Add your artichokes and spinach. If using frozen spinach be sure to remove all water first unless you want a soup dip lol. (you can mix by hand but a @kitchenaidusa mixer will do it justice) 3. I used about 3-4 tablespoons of seasoning but everyone’s flavor profile is different so make this recipe your own and experiment for the flavor you like. 4. Pour into a baking dish. Cook in oven uncovered for about 45 minutes. 5. Serve with tortilla chips or your dipper of choice. (Pita bread is a personal favorite of mine) #brunchaholics#dallas#appetizer#recipe#dip
I know it’s been a few weeks!!! But I am happy to say I will be back at the market this weekend!!! I got 2 new menu items for yall so please come out and enjoy!
Before we get to the menu I want to alert you that @BamsVegan and I will be offering $2 off your order for each toy you bring for a child in need. We will be donating these toys to local children who may go without during the holiday season!
On Saturday I will be serving my classic Shrimp ‘N’ Grits!!! In addition, I will be debuting my Brunchaholics Burger! The best burger in Dallas if you ask me.
On Sunday I will be debuting another new item. My “Not Ya Mama’s” Chicken ‘N’ Waffles!!! Another creative item from yours truly guaranteed to please!!!
I thank you all for the continued support and look forward to seeing you this weekend at the Dallas Farmers Market!!!