Stouffers Spinach & Artichoke Three Cheese Dip | 1.8KG/Unit, 3 Units/Case

A delicate blend of dark green spinach leaves and artichoke hearts, mixed with a rich cream and three cheese sauce, finished off with a hint of spice. Serving Suggestions As a dip: spoon into hollowed round loaves of pumpernickel, Italian or sourdough bread. Mix in shredded Swiss cheese, water chestnuts and a touch of Dijon mustard, stuff split chicken breasts, pork chops or fish fillets for an excellent main course. For an appetizing frittata, combine with eggs and a variety of diced vegetables and bake in individual ramekins. Preparation & Cooking Because equipment varies, these instructions are guidelines: WATER BATH: FROZEN - 55-60 minutes. REFRIGERATED - 40-45 minutes. Place pouch(es) in hot water 195F (90C) in steam jacked kettle or water bath. Allow water to return to temperature before timing. Do not overcrowd. Times will vary depending on the number of pouches heated. Turn pouch(es) 2-3 times during heating. Shake gently before serving. Sauce should reach an internal temperature of 170F (80C). STOVE TOP: FROZEN - 40-45 minutes. REFRIGERATED - 15-20 minutes. Remove product from pouch and place in heavy bottom saucepan. Cover. Heat on LOW - MEDIUM heat setting until sauce reaches an internal temperature of 170F (80C). Stir the sauce frequently so that it doesn't stick to the bottom of the pot. Packaging & Storage Weight:  5.4 kgs Dimensions:  3.19 x 7.00 x 11.00 inches / 8.10 x 17.78 x 27.94 cm Each corrugated case contains 3 plastic pouches. Store frozen between -18 and -8C.Ingredients SPINACH, WATER, CREAM, CREAM CHEESE (MILK INGREDIENTS, BACTERIAL CULTURE, SALT, LOCUST [CAROB] BEAN GUM), ARTICHOKE HEARTS (CONTAIN WATER, SALT, CITRIC ACID), PARMESAN AND ROMANO CHEESES (MILK, MODIFIED MILK INGREDIENTS, BACTERIAL CULTURE, SALT, CHYMOSIN AND/OR MICROBIAL ENZYME, CALCIUM CHLORIDE, LIPASE, CELLULOSE, SORBIC ACID), MODIFIED CORN STARCH, GARLIC PURéE (CONTAINS CANOLA OIL), SALT, CONCENTRATED LEMON JUICE, TABASCO SAUCE (VINEGAR, RED PEPPER, SALT), SPICE, XANTHAN GUM.