smoked spinach artichoke dip
smoked spinach artichoke dip


Smoked Extra Virgin Olive Oil
Several grinds black pepper
2 cloves garlic, grated
1-13 oz can artichoke hearts, drained
2 Tbl Zydeco blend
1 jar Red Stick Spice Artichoke Pesto Dip
Big handful fresh spinach, rough chopped
Gruyere, shredded
Sliced, toasted Baguette, for serving

Just like the south Louisiana music tradition, our Zydeco Blend is a complex mix of flavors. So much savory flavor studded with the right amount of heat plus a colorful pop from turmeric and spinach. Yes, spinach! Consider Zydeco to be your new, go-to, all-purpose Cajun Creole seasoning. Turn up the music and let’s cook. The perfect playlist for this dish? Well, Zydeco, of course!


1.In a pan set over medium heat, drizzle in Smoked Extra Virgin Olive Oil. Saute the drained artichokes and shallot until softened- about 5 minutes. Grate in 2 cloves of garlic. Saute for another minute.
2.Add in heavy cream and black pepper. Simmer until thickened.
3.Remove from heat. Fold in Zydeco Blend, chopped spinach and Artichoke Pesto.
4.Spread artichoke dip into small baking dish. Top with shredded cheese. Bake for 10 minutes or until bubbly and golden.
5.Serve hot with toasted baguette for dipping.

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