Spinach Artichoke Dip with Focaccia
Dip, dip hooray!
Spinach and artichokes don’t usually get much hype, but swirl them into a creamy, cheesy dip? Instant fave. With this version, you’ll simply warm up the dip with a sprinkle of Parmesan cheese until hot and bubbly. Toast baguettes on the side for dipping—it’s the perfect dinner app or afternoon snack.
Nutrition values are representative of a 1/2 bundle serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Rosemary and Parsley Focaccia
(Contains Wheat)
30 ounce
Spinach and Artichoke Dip
(Contains Milk)
Nutrition Values
Instructions
Keep focaccia refrigerated; if product has been re-frozen, thaw fully in the refrigerator before following heating instructions.
Preheat oven to 400 degrees. Bring a large pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors and pour soup into a serving bowl.
Meanwhile, place focaccia directly on oven rack. Cook until warmed through, 15-20 minutes. Remove from oven and let cool 3-5 minutes. Cut crosswise into slices.
MICROWAVE ALTERNATIVE: Cut one corner of the bag; pour soup into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, 5-6 minutes. (Caution: Container and soup will be very hot.)
STOVETOP ALTERNATIVE: Cut one corner of bag with scissors and pour dip into a small pot. Warm over medium heat, stirring occasionally, until hot. (Do not boil.)