Hot Spinach and Artichoke Dip with Valley Lahvosh™ Crackerbread Recipe

This recipe is courtesy of Valley Lahvosh Baking Co
Hot Spinach and Artichoke Dip with Valley Lahvosh™ Crackerbread picture


VegetarianInterest Group


 Softened cream cheese8 Ounce (1 Package)
 Mayonnaise1⁄4 Cup (4 tbs)
 Sour cream1⁄2 Cup (8 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Grated romano cheese1⁄4 Cup (4 tbs)
 Minced garlic1 Teaspoon
 Tabasco sauce1 Teaspoon
 Canned artichoke hearts14 Ounce, drained and chopped (1 Can)
 Frozen chopped spinach package10 Ounce, thawed and drained (1 Package)
 Shredded monterey jack cheese2 Cup (32 tbs)
 Cracker bread1 (Use A 15 Inch, Original Valley Lahvosh Brand)
 Shredded pepper jack cheese2⁄3 Cup (10.67 tbs), or grated
 Finely chopped cilantro2 Tablespoon
 Salt To Taste
 Pepper To Taste


1. Preheat oven to 350 degrees.
2. Lightly grease a 1-quart baking dish.
3 In a medium bowl, mix together spinach, artichoke hearts, cream cheese, mayonnaise, sour cream, Parmesan cheese, Romano cheese, garlic, Tabasco Sauce, salt and pepper, and ½ of Monterey Jack cheese. 4. Transfer mixture to prepared baking dish, and sprinkle with remaining Monterey Jack cheese.
5. Bake in the center of the preheated oven until the cheese is melted and bubbly (about 25 minutes).
6. When the dip is ready, take out of oven and set on cooling rack.
7. Turn oven on broil.
8. Sprinkle shredded Pepper Jack cheese on top of Valley Lahvosh™ Crackerbread.
9. Place Crackerbread under broiler (about 2-3 inches from heating element) for 2-3 minutes or just until cheese melts.
10. Sprinkle finely chopped cilantro on top. Cut Valley Lahvosh™ into wedges with pizza cutter and serve on large platter with the hot Spinach Artichoke Dip.

This recipe is courtesy of the Valley Lahvosh Baking Co. To learn more about their great products visit