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Spinach Artichoke Dip

Spinach Artichoke Dip

Ingredients 13
January 27, 2021
Spinach Artichoke Dip
  • One-Timer Soft Pretzel Bites, thawed 1 Bag
  • Eastern Standard Provisions Co. Maui Onion Mustard 1 tbsp
  • Your choice of Eastern Standard Provisions Pretzel Salt
  • Bunch fresh spinach, finely chopped or 10 oz. package of frozen spinach, defrosted, drained, and finely chopped 12 oz
  • Can artichoke hearts 14 oz
  • Cream cheese, cut into pieces 8 oz
  • Fresh mozzarella, torn or shredded 4 oz
  • Sour cream or full-fat greek yogurt 4 oz
  • Pecorino romano or parmesan, finely grated 1/4 cup
  • Large garlic clove, finely chopped One
  • Olive oil 2 tbsp
  • Pinch red pepper flakes (optional)
  • Salt and pepper to taste
  • 1.

    In a pan, heat oil on medium heat.

  • 2.

    Add garlic and cook until soft, about 30 seconds.

  • 3.

    Add red pepper flakes.

  • 4.

    Add in spinach, cook until most of the water has evaporated.

  • 5.

    Add artichokes, season with salt and pepper, cook for 2-3 minutes.

  • 6.

    Reduce heat to low. Add cream cheese and mozzarella. Stir until melted, about 3 minutes.

  • 7.

    Stir in sour cream and pecorino.

  • 8.

    Taste and season with salt and pepper as needed.

  • 9.

    Eat as is, or transfer to oven-safe bowl or skillet and place in oven on broil until bubbly, about 6-8 minutes.

  • 10.

    Serve dip with One-Timers and enjoy!

Spinach and Artichoke Dip is a classic appetizer, and it's a great way to get a few veggies in while also snacking on plenty of cheese and carbs. Our carb of choice for this delicious recipe is our fan-favorite One-Timer Soft Pretzel Bites. These bite-sized artisanal treats are not only tasty in their own right, but they work wonderfully with this thick and flavorful dip. 

Ingredients

  • One bag of One-Timer Soft Pretzel Bites, thawed
  • 1 tbsp. Eastern Standard Provisions Co. Maui Onion Mustard 
  • Your choice of Eastern Standard Provisions Pretzel Salt
  • 12 oz. bunch fresh spinach, finely chopped or 10 oz. package of frozen spinach, defrosted, drained, and finely chopped
  • 14 oz. can artichoke hearts
  • 8 oz. cream cheese, cut into pieces
  • 4 oz. fresh mozzarella, torn or shredded
  • 4 oz. sour cream or full-fat greek yogurt
  • 1/4 cup pecorino romano or parmesan, finely grated
  • One large garlic clove, finely chopped
  • 2 tbsp. olive oil
  • Pinch red pepper flakes (optional)
  • Salt and pepper to taste

Cooking Instructions:

  1. In a pan, heat oil on medium heat.
  2. Add garlic and cook until soft, about 30 seconds.
  3. Add red pepper flakes.
  4. Add in spinach, cook until most of the water has evaporated.
  5. Add artichokes, season with salt and pepper, cook for 2-3 minutes.
  6. Reduce heat to low. Add cream cheese and mozzarella. Stir until melted, about 3 minutes.
  7. Stir in sour cream and pecorino.
  8. Taste and season with salt and pepper as needed.
  9. Eat as is, or transfer to oven-safe bowl or skillet and place in oven on broil until bubbly, about 6-8 minutes.
  10. Serve dip with One-Timers and enjoy!

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