Make It
Step 1
Preheat oven to 350° F.
Step 2
Combine bouillon and water; mix until bouillon is dissolved.
Step 3
Combine Spinach Soufflé, cream cheese, artichoke hearts, garlic and bouillon mixture in small bowl; mix well. Spoon into small casserole dish.
Step 4
Bake for 20 minutes or until golden and bubbly. Serve hot with tortilla chips or vegetables.
Step 5
*Defrost Spinach Soufflé in microwave on MEDIUM (50%) power for 5 to 6 minutes.
