Spinach Artichoke Dip
This spinach artichoke dip will have you comin' back for more!
Ingredients
- 1 tbsp Primo Varietal 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.
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