Spinach & Artichoke Dip
Featuring: White Balsamic Vinegar and Tuscan Herb Olive Oil
- ½ bag fresh baby spinach
- 1 can artichoke hearts (drained)
- 8 oz cream cheese, softened
- 8 oz feta cheese
- 3 cloves garlic
- 1 Tbsp Seven Barrels White Balsamic Vinegar
- 1 Tbsp Seven Barrels Tuscan Herb Olive Oil
Preheat oven to 350.
In a food processor, process all ingredients until creamy. Bake in ovenproof dish at 350 for 15 minutes.
Serve with toasted crostini, crackers, baby carrots, cherry tomatoes, and other veggies.