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Spinach Artichoke Cheese Football

Prep time

20 min

Total time

50 min

Servings

Makes 3-3/4 cups spread or 30 servings, 2 Tbsp. spread and 16 WHEAT THINS each.

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    Ingredients
    • 4 cups tightly packed baby spinach leaves
    • 1 Tbsp. water
    • 1/2 cup roasted red peppers, divided
    • 2 pkg. (8 oz. each) Neufchatel cheese, softened
    • 1 cup shredded low-moisture part-skim mozzarella cheese
    • 1/2 cup finely shredded Parmesan cheese
    • 1 can (15 oz.) artichoke hearts, drained, chopped
    • 1 tsp. garlic powder
    •  WHEAT THINS Original Snacks
Preparation
  • Microwave spinach and water in microwaveable bowl on HIGH 1 to 1-1/2 min. or just until spinach is wilted; cool.
  • Drain spinach well, then squeeze to remove any remaining moisture. Chop coarsely.
  • Cut 1 (5x1/4-inch) strip and 3 (1-1/2x1/4-inch) strips from roasted peppers; set aside.
  • Chop remaining peppers; place in medium bowl.  Add cheeses, artichokes, garlic powder and spinach; mix well. Shape into 9x4-inch oval on plate; top with pepper strips to resemble football as shown in photo.
  • Refrigerate 30 min.
  • Serve with WHEAT THINS.

Recipe Tips

Special ExtraServe with carrot and celery sticks in addition to the WHEAT THINS.

ShortcutOmit the water. Substitute 1/2 cup thawed frozen chopped spinach, drained and squeezed dry, for the cooled cooked fresh spinach.

425099

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