| Spinach Artichoke Canapés
One 10 ounce package of frozen chopped spinach, thawed & drained well
8 ounces of cream cheese
1/2 teaspoon of lemon juice
15 ounces of (8 1/2 oz. drained weight) can artichoke hearts, drained & chopped
2 tablespoons of butter
Dash nutmeg
48 melba toast rounds |
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Melt together butter and cream cheese in microwave or in top of double boiler. Add lemon juice, spinach, artichoke hearts and nutmeg. Spread one heaping teaspoon of above mixture on each toast round. Broil canapés and serve hot. Topping may be mixed together a day in advance, covered and refrigerated. Canapés may be assembled two hours in advance of serving. Broil just before serving. |
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