Party Spinach and Artichoke Dip recipe
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Ingredients
- 4 thin slices soppressata ham 2 cloves garlic, minced ¾ cup dry white wine, such as Chardonnay 2 tablespoons butter 1 (8 ounce) package frozen chopped spinach, thawed and squeezed dry 1 (8 ounce) jar marinated artichoke hearts, drained and chopped 1 ½ cups grated Parmesan cheese ¼ cup light olive oil 1 (8 ounce) package cream cheese, softened 2 tablespoons chopped fresh basil ½ teaspoon dried parsley ½ teaspoon onion powder ½ teaspoon ground black pepper 1 ½ cups milk, at room temperature
Nutrition Info
- 270 caloriescarbohydrate: 7 gcholesterol: 46.5 mgfat: 21.8 gfiber: 1.5 gprotein: 10 gsaturatedFat: 9.9 gservingSize: -sodium: 435.6 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Party Spinach and Artichoke Dip
Directions
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Cook and stir soppressata and garlic in a saucepan over medium heat until soppressata is crisp, about 5 minutes. Transfer soppressata to a plate, leaving garlic in the saucepan. Chop soppressata into small pieces.
Pour white wine into the saucepan and bring to a simmer, stirring to scrape up the browned bits from the bottom, about 5 minutes. Add butter, stir until melted, about 1 minute. Stir in spinach, artichoke hearts, and Parmesan cheese. Reduce heat to medium-low and cook, stirring occasionally, until mixture is heated through, 4 to 5 minutes. Stir in olive oil.
Mix soppressata, cream cheese, basil, parsley, onion powder, and black pepper together in a bowl.
Stir cream cheese mixture into the saucepan. Stir in milk until evenly blended and simmering, about 5 minutes. Remove from heat and let cool, stirring a few times to ensure bottom doesn't scorch, about 20 minutes. Transfer to a bowl and chill until serving.