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Feature Recipes

Yield: 4 servings

1 x 227g pkg of Summer Fresh Spinach Dip
20 dates whole pitted
10 slices of prosciutto
20 fancy toothpicks

On a cutting board lay a few pieces of prosciutto and cut in 1/2 lengthwise. Place a date the end of each piece of prosciutto and 1 tsp of Summer Fresh Spinach and Artichoke, roll the date in the prosciutto into a log shape and secure with toothpick, place on platter. Repeat for all the ingredients.