Party Spinach and Artichoke Dip

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 270 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.