Fustini's Oils and Vinegars
Artichoke and Spinach Dip

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Artichoke and Spinach Dip


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Artichoke and Spinach Dip

Submitted by Corporate Chef Andy Stewart



  • 2 tablespoons Fustini's Herb de Provence olive oil
  • 1/2 onion, minced
  • 1/2 jalapeno, minced
  • 2 garlic cloves, minced
  • 12 ounces spinach, washed, trimmed, stemmed and roughly chopped
  • 8 ounces cream cheese
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup Parmesan cheese, shredded
  • 1 15-ounce can of artichoke hearts, drained and chopped
  • 1 tablespoon Fustini's Tuscan Spice blend
  • 1 tablespoon cayenne
Pita Chips


Step 1. 

Preheat oven to 350 degrees.  Place Fustini's Herbs de Provence olive oil in a large sauté pan over medium heat and add the onion.  Sauté for 2-3 minutes, stirring often.  Add the garlic and jalapeno and sauté for another 30 seconds.  Add the spinach and cook until wilted 2-3 minutes, stirring frequently.

Step 2. 

Place the cream cheese in a large bowl and pour the hot spinach mixture over the top.  Stir to combine, then let cool slightly.  Add the mayonnaise and sour cream and stir.  Fold in the parmesan cheese and the artichoke hearts.  Spread the mixture into a large baking dish.  Bake in the hot oven until bubbly and golden brown 15-20 minutes.  Serve immediately with Pita chips or crackers.

Step 3.  PIta Chips

Preheat oven to 400 degrees.  Brush pita triangles with liberal amounts of Fustini's Garlic olive oil and lay on a sheet pan.  Season with salt and pepper.  Place in the hot oven and bake until brown and crispy, 10-12 minutes.

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