Party Spinach and Artichoke Dip Recipe

Cook and stir soppressata and garlic in a saucepan over medium heat until soppressata is crisp about 5 minutes. Transfer soppressata to a plate leaving garlic in the saucepan. Chop soppressata into small pieces.

Pour white wine into the saucepan and bring to a simmer stirring to scrape up the browned bits from the bottom about 5 minutes. Add butter; stir until melted about 1 minute. Stir in spinach artichoke hearts and Parmesan cheese. Reduce heat to medium-low and cook stirring occasionally until mixture is heated through 4 to 5 minutes. Stir in olive oil.

Mix soppressata cream cheese basil parsley onion powder and black pepper together in a bowl.

Stir cream cheese mixture into the saucepan. Stir in milk until evenly blended and simmering about 5 minutes. Remove from heat and let cool stirring a few times to ensure bottom doesn't scorch about 20 minutes. Transfer to a bowl and chill until serving.