Artichoke & Jalapeņo
Spinach & Artichoke Parmesan
Artichoke & Parmesan
Three Cheese Pepperoncini
Creamy Spinach

Our Spinach & Artichoke Parmesan Dip gives classic recipes
a rich and savory twist. Try using it in place of cheese and
spinach in a classic quiche recipe.

Prep 5 minutes          Bake 30 minutes


1 (9 inch) unbaked pie crust
1 cup halved cherry tomatoes
5 eggs
1/4 cup heavy cream
2/3 cup Stonemill Kitchens
Spinach & Artichoke Parmesan Dip


PREHEAT oven to 375 degrees F.

BEAT eggs with milk.

ADD cherry tomatoes to the egg mixture
and pour into the pie shell.

DOLLOP Spinach & Artichoke Parmesan Dip
by the teaspoon into the egg mixture.

BAKE in preheated oven for 30 minutes or
until eggs are set and golden on top.

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From the Chef

We came up with this recipe one morning for
a breakfast meeting in the test kitchen and
it's been around ever since. The thick
consistency of this dip makes it a perfect
cheese substitute.

- Jeff Quatraro
Stonemill Kitchens Chef

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