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Spinach Artichoke Dip

This spinach artichoke dip will have you comin' back for more!
Print Recipe
Course Appetizer, Side Dish, Snack

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.
Keyword Balsamic Vinegar, dip, olive oil, sauce, spinach artichoke dip, vegetables, veggies