Spinach Artichoke Chili

Raise your hands – how many of you order the spinach and artichoke dip every time you go to one of
those chain restaurants? We know you do. Well here’s our nod to everyone’s current favorite appetizer
– serve this with our kicked up Parmesan Garlic Crostini for a bowlful of yum!
















Level of Difficulty: Medium

Serves 4-6

Lineup:
1 1/2 lbs. mild bulk Italian sausage
1 large onion, diced
4 jalapeno peppers, seeded and diced
3 cups chicken stock, divided
1/2 teaspoon black pepper
1 (10 oz.) box frozen spinach, thawed
2 (14 oz.) cans artichoke hearts, drained and chopped
1 (15 oz.) can cannellini beans, rinsed and drained
1 (10 oz.) container Philadelphia cooking crème (savory garlic flavor)
3 garlic cloves, minced
2 tablespoons dried onion
1 teaspoon garlic powder


Playbook:
In a large stockpot, brown the Italian sausage with the onion and jalapenos, cooking for 10 minutes,
breaking up the sausage as you go. Drain. Add 2 ½ cups chicken stock and black pepper and bring to
a boil. Reduce heat to a simmer, stir in spinach and artichokes.

In a blender or small food processor, puree the cannellini beans with remaining ½ cup chicken stock.
Transfer to a bowl and stir in cooking crème, garlic, dried onion and garlic powder to beans and mix
until smooth. Stir into the chili and heat through.

Special Teams:

Parmesan Garlic Crostini
1 loaf French bread, sliced
½ cup butter, softened
3 garlic cloves, minced
½ cup Parmesan cheese, grated

Preheat oven to 350. Lay bread slices on baking sheet. In a small bowl mix butter, garlic and Parmesan.
Spread a thin layer of mixture on each sliced of bread. Bake for 5-7 minutes or until lightly browned and
crisp.