Spinach Artichoke Dip with Peperoncini

Prep Time: 10 min | Total Time: 10 min | Serves: 4


    • 1 tablespoon olive oil
    • 1-10 oz. package frozen chopped spinach, thawed
    • ¼ cup cream cheese, room temperature (2 oz)
    • 2 cups shredded mozzarella cheese (6 oz)
    • 1 cup shredded cheddar cheese (5 oz)
    • ¾ cup shredded parmesan cheese (2 oz)
    • 1-6.5 oz. jar Jeff’s Garden Marinated Artichoke Hearts, drained and coarsely chopped
    • 2 teaspoons minced garlic (about 2 medium cloves)
    • 1/3 cup sliced green onions½ cup thinly sliced Jeff’s Garden Golden Peperoncini (about 10 peppers, drained, stems removed)


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.