Hot Spinach & Artichoke Dip
1 can evaporated milk (5 oz.)
1 tablespoon cornstarch
1/4 teaspoon salt
1 jar quartered and marinated artichoke hearts, chopped (we like Cento’s)
2 cups fresh baby spinach, lightly chopped
2-3 tablespoons fresh basil, chopped
3/4 cup Parmesan & Romano cheese blend
Place spinach, basil, and cheese in a large zip-top bag.
Whisk evaporated milk, cornstarch, and salt in a medium saucepan until smooth. Place over medium heat, stirring frequently until thick and bubbly. Remove from heat; add in artichoke hearts, spinach, basil, and cheese. Stir and cook for 6-7 minutes or until spinach is wilted and cheese is melted. For dipping, pack a bag of pita chips (they’re less fragile than others) or a loaf of crusty bread, or make tortilla chips in camp. Serves 4-6.
Toasted Tortilla Chips
4 10-inch tortilla wraps (try Mission’s Garden Spinach Herb or Jalapeño and Cheddar)
1 oz. olive or canola oil (optional)
pinch of sea salt
Cut tortilla wraps into wedges and place in a zip-top bag.
Fry wedges in a skillet with oil until crisp and browned, or use a dry nonstick skillet. Remove from heat and sprinkle lightly with sea salt. Serves 4-6.