Spinach Artichoke Dip with Peperoncini

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Heat oven to 400℉. Oil a shallow 1-quart oven-proof dish with the olive oil.

Thoroughly drain the thawed spinach and press until there is no excess moisture.

Combine all ingredients except the baguette in a medium bowl and mix well. Season to taste with more salt if necessary.

Spoon the mixture into the prepared dish and spread evenly.

Place in the oven and bake 10-15 minutes or until the dip is bubbly and heated through.

Chef’s Note: The dip can be made several hours ahead and stored in the refrigerator. Remove from the refrigerator at least one hour before heating so the dip can heat evenly.