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Party Spinach and Artichoke Dip

 made it  |  0 reviews   |   photos

"The recipe used what I had on hand in my kitchen after buying the spinach, marinated artichoke quarters, and cream cheese blindly without checking recipe for guidance first."
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1 h servings 270 cals
Original recipe yields 10 servings

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  1. 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.
  2. 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.
  3. Mix soppressata, cream cheese, basil, parsley, onion powder, and black pepper together in a bowl.
  4. 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.


  • Cook's Notes:
  • Do not substitute reduced-fat or fat-free cream cheese.
  • Use mild or spicy soppressata as desired.
  • Substitute dried basil for the fresh if desired.

Nutrition Facts

Per Serving: 270 calories; 21.8 g fat; 7 g carbohydrates; 10 g protein; 46 mg cholesterol; 436 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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