Spinach Artichoke Dip with Toasted Baguettes
Dip, dip hooray!
Spinach and artichokes don’t usually get much hype, but swirl them into a creamy dip? Instant fave. With this version, you’ll simply warm up the dip with until hot and bubbly and toast the baguette slices to serve on the side for dipping—it’s the perfect dinner app or afternoon snack.
Nutrition values are representative of a 1/2 bundle serving.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Spinach and Artichoke Dip
(Contains Soy, Wheat)
Adjust racks to top and middle position and preheat oven to 450 degrees.
Cut one corner of bag with scissors and pour dip into a small baking dish. Bake on middle rack until warmed through, 15-18 minutes.
Meanwhile, slice baguettes crosswise into eight rounds. Spread slices on a baking sheet and drizzle with olive oil; season with salt and pepper. Toast on top rack until golden brown, 5-10 minutes.