Break out the bread, crackers, and veggies!
You’ll love this tasty spinach artichoke dip that features Primo’s Galega Olive Oil and Primo’s Sicilian Lemon Balsamic Vinegar.
Spinach Artichoke Dip
This spinach artichoke dip will have you comin' back for more!
Ingredients
- 1 tbsp Primo's Galega Olive Oil
- 1/2 chopped Red onion
- 1/2 chopped Sweet onion
- 2 tbsp Primo's Sicilian Lemon Balsamic Vinegar
- 1/3 cup Riesling wine (optional)
- 1/2 cup Finely-chopped sun-dried tomatoes
- 4 cloves Minced garlic
- 1 tbsp Dried rosemary
- 1/2 tsp Black pepper
- 1 pinch Red pepper flakes
- 1 tbsp Dried basil
- 1 tbsp Paprika
- 1 tsp Celery salt
- 1 14oz can Marinated artichoke hearts, halved (Reserve the liquid)
- 1 8oz package Cream cheese
- Crumbs from 1 sliced baguette
- 1 1/2 cups Parmesan-Romano cheese
- 1/2 cup Mayonnaise
- 1 10oz package Frozen chopped spinach, thawed and squeezed dry
- 1 tbsp Chopped chives
Instructions
- Add Primo's Galega Olive Oil to a large pan on medium-high heat. Sauté onions until soft, and add Primo's Sicilian Lemon Balsamic Vinegar.
- Once the balsamic vinegar is absorbed, add the wine, sun-dried tomatoes and garlic. Cook until the ingredients stick again.
- Add all spices, herbs, artichokes, and 1/3 cup of the artichoke marinating liquid and simmer for 1 minute.
- Lower the heat and add cream cheese, bread crumbs, and Parmesan and mix.
- Once blended, add mayo, spinach, and chives. Mix and add more of the artichoke liquid if needed.
- Place mixture in a baking dish and bake at 400 degrees for 5-10 minutes, until dip bubbles and begins to brown.
- Serve with a sliced baguette, crackers, and raw veggies. Enjoy!
Notes
Special thanks to Austin American-Statesman for this recipe.
Let us know what you’ll eat with this dip.
To your health!
