Artichoke Hearts Dip
Serves Up To
1 Tbsp. olive oil
1 small onion, chopped
¼ tsp. salt
⅛ tsp. ground black pepper
½ cup dry white wine
8 oz. cream cheese, softened
1 can (14 oz.) artichoke hearts, drained and roughly chopped
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella
Heat oven to 425°F. Butter a 1 ½-quart baking dish; set aside.
Heat oil in a skillet over medium heat; add onions, salt and pepper. Cook, stirring occasionally, 3-5 minutes or until translucent and starting to brown.
Reduce heat to low; add wine and cream cheese. Stir until cream cheese is melted and smooth.
Remove from heat; stir in artichokes, spinach and ½ cup mozzarella cheese.
Transfer mixture to prepared dish. Sprinkle with remaining cheese. Bake 12-15 minutes or until cheese on top is starting to brown and dip is bubbly around the edges.
Serve with Blue Diamond Nut Thins.
Made with these products:
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates