It wouldn't be a New Year's party without a table full of dips and spreads! This recipe from McCormick features a simply divine mix of flavors that should please everyone in attendance. SPINACH, ARTICHOKE AND DILL DIP
Serves: 30
Serving Size: 2 tablespoons
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 packages (6 ounces each) baby spinach leaves, coarsely chopped
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons McCormick® Dill Weed
- 1 1/2 teaspoons McCormick® Oregano Leaves
- 3/4 teaspoon McCormick® Black Pepper, Ground
- 3/4 teaspoon salt
- 1/4 teaspoon McCormick® Garlic Powder
Directions
Preheat oven to 350°F. Heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until tender. Add spinach in 2 batches; cook and stir until almost wilted. Mix remaining ingredients in large bowl until well blended. Add spinach mixture; mix well. Spoon into 2-quart baking dish. Bake 20 to 25 minutes or until heated through and edges are bubbly. Let stand 1 minute; stir. Serve with vegetable dippers and assorted crackers or sliced French bread.
