2 9” Flour tortillas
4 tbsp (60ml) Summer Fresh Artichoke & Asiago Dip
1½ cups (375ml) Italian style cheese(parmesan, romano), shredded
2 cups (500ml) Baby spinach leaves
½ cup (125ml) Kalamata olives, sliced
¾ cup (175ml) Artichoke hearts, chopped
½ cup (125ml) Feta cheese, crumbled
1. Spray two non-stick pans with cooking spray. Place a tortilla on each pan, and spread 2 tbsp (30ml) Summer Fresh Artichoke & Asiago dip on each one.
2. Sprinkle ¾ cup (175ml) of Italian cheese on each tortilla. Sprinkle 1 cup (250ml) of spinach on each tortilla.
3. Garnish with olives, artichokes, feta cheese and Italian cheese.
4. Bake in 350°F (180°C) oven for 10 to 12 minutes or until golden brown and bubbly. Cool for several minutes and serve.
Serves 2 as main courses, or 10 to 12 as small appetizers.
Recipe courtesy of Summer Fresh Salads Inc.