July 25, 2017
Snacks, Dairy, Cheese,
Vegetables, Artichokes, Appetizers, Spinach, Southern, Cooking For A Crowd, Quick Meals, Birthday, Christmas, Entertaining, Ladies Luncheon, Mother's Day, New Years, Potluck, Thanksgiving, Oven Bake, Skillet, Vegetarian, Cream Cheese more
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"Using frozen artichoke hearts reduces the amount of sodium by up to 300 mg versus using canned."
Preheat the oven to 350°.
Heat a large nonstick skillet over medium-high heat. Add the oil to the pan. Add the garlic; saute 1 minute.
Add the chopped spinach and artichokes. Saute for 5 minutes.
Place cream cheese, avocado, salt, and pepper in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add the Gruyere cheese, 1 ounce Parmesan cheese, and teh spinach mixture, stirring well to combine.
Spoon about 2 heaping teaspoons spinach mixture into each phyllo shell. Sprinkle evenly with the remaining Parmesan cheese.
Bake at 350° for 10 to 12 minutes or until browned. Serve warm.
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