Mushroom & Sage Artichoke Dip
Cream and mushrooms are the star of this dip! Our Neapolitan Herb Dark Balsamic Vinegar adds a bit of herbaceous tart, while chopped marinated artichoke hearts lend a delightful texture and flavor. Baked until golden brown and bubbly, this dip is a decadent treat perfect for spreading on crackers or bread slices. Perfect for dinner parties!
I N G R E D I E N T S :
I N S T R U C T I O N S :
- In a skillet, heat 2 tablespoons of Wild Mushroom & Sage Olive Oil over medium heat. Add the chopped mushrooms and cook until they are golden brown and tender, about 5-7 minutes. Set aside to cool slightly.
- In a mixing bowl, beat together cream cheese, remaining Wild Mushroom & Sage Olive Oil, Neapolitan Herb Balsamic, chopped marinated artichoke hearts, grated Parmesan cheese, minced garlic, salt, and pepper until smooth.
- Fold in the cooked mushrooms into the cream cheese mixture until evenly distributed.
- Transfer the mixture to a baking dish.
- Bake at 350°F (175°C) for 20-25 minutes or until bubbly and golden brown on top.
- Serve warm with crackers or bread slices.
