Product Flavor: Appetizers, Basil, Featured Recipes, Flavored Infused Olive Oil, Gluten Free, Holiday Hors d'oeuvres, Monthly Special Recipes, Recipes
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Basil Pesto Spinach & Artichoke Dip
Ingredients
Scale
For the pesto:
- About 3 cups of fresh spinach leaves
- 1 Fresh garlic clove
- 1 T Lemon juice
- 1/2 cup Basil Olive Oil
- 1/2 cup Pepitas
- 1/4 cup fresh grated parmesan
For the dip:
- 6–8 artichokes from a jar, cut into 1” pieces
- 1 – 1 1/2 cups of fresh spinach leaves, whole
- 1/2 cup mayo or greek yogurt
- 1/2 cup freshly made pesto (from above)
- 1/4 cup fresh grated parmesan
- 1/2 cup to 1 cup of shredded mozzarella or white sharp cheddar cheese
- Baguette, sliced & baked
Instructions
1. In a food processor, blend all pesto ingredients together until smooth & creamy
2. Preheat oven to 350 degrees. Grease a pie plate & set aside
3. In a medium bowl, combine all ingredients for the dip
4. Bake for 25-30 minutes or until the top is golden brown and bubbly
5. While the dip is baking, slice the baguette. Place on a small cookie sheet or jelly roll pan, then brush each piece with Basil Olive Oil. Place crostinis in the oven with the dip and bake until golden brown
~ Enjoy!!