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Party Spinach and Artichoke Dip

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Party Spinach and Artichoke Dip



Ingredients :

  • 4 thin slices soppressata ham
  • 2 cloves garlic
  • minced
  • ¾ cup dry white wine
  • such as Chardonnay
  • 2 tablespoons butter
  • 1 (8 ounce) package frozen chopped spinach
  • thawed and squeezed dry
  • 1 (8 ounce) jar marinated artichoke hearts
  • drained and chopped
  • 1 ½ cups grated Parmesan cheese
  • ¼ cup light olive oil
  • 1 (8 ounce) package cream cheese
  • softened
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 1 ½ cups milk
  • at room temperature
  • Methods :

  • 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.
  • 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.
  • Mix soppressata, cream cheese, basil, parsley, onion powder, and black pepper together in a bowl.
  • 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.
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