Spinach Artichoke Dip
  • 2 tablespoons chopped shallots (instructions here)
  • 1 cup canned artichoke hearts, sliced thinly
  • Extra virgin olive oil to coat the pan
  • 8oz chopped frozen spinach
  • ½ cup parmesan cheese, shredded
  • 1 8-ounce bottle Bolthouse Farms MAIO Garlic
  • Salt and pepper, as needed
  1. Place a large skillet over medium heat, and drizzle in enough olive oil just to coat the bottom of the pan. Add the shallots and cook just until they begin to soften.
  2. Add the artichoke hearts and spinach and cook, stirring frequently, until the artichoke hearts are tender and the spinach is soft. Season to taste with salt and pepper, then transfer to a large mixing bowl.
  3. Add MAIO to the vegetables, along with the grated parmesan cheese. Use a small rubber spatula to stir the ingredients until everything is well incorporated and the dip is smooth. Season to taste with salt and pepper.
  4. If serving cold, transfer to a covered container and chill in the refrigerator until ready to use. If serving warm, heat the oven to 350°F and heat, covered, in an oven safe dish for 5 minutes.
Recipe by The Taste Edit at https://thetasteedit.com/spinach-artichoke-dip/