Cheese Risotto Bites Served with Spinach Artichoke Dip
Cheese and spinach are two of the fastest growing ingredients on appetizer menus according to 2015 Technomic Inc.
20 ea Cheese Risotto Bites, thawed
1 cup cream cheese
½ cup mayonnaise
1/3 cup sour cream
2 cups parmesan
2 cups quartered artichokes
¾ cup frozen spinach, thawed and drained
Cayenne pepper TT
1 shallot, minced
Combine all cheeses, sour cream and mayonnaise in a mixer. Mix until smooth. Add shallots and seasoning. Mix until well dispersed. Remove from mixer and put in a bowl. Fold in artichokes and spinach. Bake at 350°F until bubbly and temperature reaches 160°F. In a small pot heat frying oil to 350°F. Fry risotto bites for 2 minutes. Serve immediately with spinach artichoke dip.
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