Spinach & Artichoke Dip

Preheat the oven to 375 degrees Fahrenheit. In a small pan, heat olive oil over medium heat and sauté chopped onions until soft. In a medium bowl, combine the onions with chopped artichoke hearts, thawed spinach, sour cream, mayonnaise, parmesan cheese, and Salsa di Parma Bread Dip, mixing well. Lightly grease a medium baking dish with butter, transfer the dip mixture to the dish, and bake for 15-20 minutes until heated through and bubbly. Serve hot with pita bread or crackers.

Dips, Salsas, & Spreads

Ingredients

1 small onion, chopped

2 t The Olive Bin’s EVOO

½ C canned artichoke hearts, chopped

10 oz. package frozen spinach, thawed, drained, and chopped

½ C sour cream

2 T mayonnaise

1/3 C parmesan cheese

2 T Salt Sisters Salsa di Parma Bread Dip

Butter, for greasing

Directions

Preheat the oven to 375 degrees Fahrenheit. In a small pan, heat olive oil over medium heat and sauté chopped onions until soft.
In a medium bowl, combine the onions with chopped artichoke hearts, thawed spinach, sour cream, mayonnaise, parmesan cheese, and Salsa di Parma Bread Dip, mixing well.
Lightly grease a medium baking dish with butter, transfer the dip mixture to the dish, and bake for 15-20 minutes until heated through and bubbly. Serve hot with pita bread or crackers.

Associated Products

Extra Virgin Olive Oils

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Salsa di Parma Bread Dip

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