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Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.

Ingredients Edit

Artichoke and Spinach Dip Edit

Directions Edit

  1. On a griddle place sliced mushrooms and butter flavor oil and season with salt, pepper and garlic then cook until hot.
  2. Brush tortilla with oil and place on griddle.
  3. Spread spinach and artichoke dip evenly on top of tortilla to within ½ inch of the edge.
  4. Top with mushrooms, Italian seasoning and diced tomatoes then sprinkle shredded mozzarella cheese over pizza then remove from griddle and place on a pizza pan in an oven preheated to 350°F.
  5. Remove from oven when cheese is melted and top with Parmesan cheese.
  6. Cut into wedges and serve.
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