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Spinach-Artichoke Dip

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plate

Yield

Yield: 24 servings

ingredients

3 pounds marinated artichokes, drained

4 1/2 pounds frozen chopped spinach, thawed and squeezed dry

6 cups sour cream

4 1/2 cups grated Parmesan and Romano cheese blend

4 1/2 cups shredded mozzarella cheese

3/4 cup Kikkoman NuMami Sauce

2 tablespoons garlic purée

directions

Pulse artichokes in a food processor until evenly chopped. Combine remaining ingredients with artichokes in a large bowl and mix well. Portion into 24 (1-cup) ramekins. Bake 1 ramekin per serving in 400°F oven 20-25 minutes or until browned on top and heated through.

 

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THE STORY OF SOY SAUCE

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