Whether you always order Spinach Artichoke Dip when you go out, or you sometimes dabble with the dip, this homemade Spinach Artichoke Dip is even better than the classic restaurant appetizer. Made with our Herbes de Provence Infused Olive Oil, it’s hot, bubbly, cheesy and just begging for some crusty bread, tortilla chips or crunchy carrots.

I N G R E D I E N T S :

• 2 tablespoons Rocky Mountain Olive Oil Herbes de Provence Infused 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 Grind Spice Co Tuscan Tomato Oil Dip
• 1 tablespoon cayenne

I N S T R U C T I O N S :

1. Preheat oven to 350 degrees. Place Herbes de Provence Infused 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.
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. 
3. Find your favorite pita chips, crackers or veggies, dip them and eat them!