Salsa di Parma Bread Dip

When you think of the greatest Italian dishes, your mind can't help but reminisce about the flavor of garlic. This dip is the essence of that flavor. Combined with crushed red pepper and oregano, the taste is powerfully evocative of how you imagine Italian cuisine should taste. Uses: Mix 1 tablespoon with 1/4 cup olive oil and let set for half an hour to allow the herbs and spices to soften. A tablespoon of freshly grated parmesan cheese stirred in makes this insanely good. Toss with pasta and fresh tomatoes, drizzle over vegetables before roasting, or serve with warm slices of ciabatta bread. Ingredients: Garlic, onion, unrefined sea salt, oregano, crushed red pepper, black pepper Spinach & Artichoke Dip 1 small onion, chopped 2 tsp Extra Virgin Olive Oil ½ cup canned artichoke hearts, chopped 10 oz package frozen spinach (thawed, drained and chopped) ½ cup sour cream 2 TBS mayonaise 1/3 cup Parmesan cheese 2 TBS s.a.l.t. sisters Salsa di Parma Bread Dip Butter, for greasing Preheat the oven to 375°. In a small pan, heat EVOO over medium heat, add onions and sauté until soft. In a medium bowl, combine the cooked onions and the rest of the ingredients, mix well. Lightly grease a medium baking dish with butter. Transfer dip mixture into dish, bake for 15-20 minutes, or until heated through. Serve with pita bread or crackers.