Spinach & Artichoke Dip - 24oz

Spinach & Artichoke Dip comes out of the TC Farm kitchen the way you'd make it at home, just scaled up into a freezer-to-oven party dip: a base of cream cheese and sour cream, layered with artichoke hearts, low-moisture part-skim mozzarella, and parmesan, then folded with sauteed onion, roasted garlic, and spinach. A pasture-raised egg binds it, and a finish of olive oil, dijon, and red wine vinegar rounds out the flavor before it's packed raw and frozen straight away - so the base is heated once, in your oven, rather than baked and reheated.

Each pan holds 24 oz (680 g) - about 11 servings at 1/4 cup each - packed in a lidded foil pan that goes straight from freezer to oven. No thawing step and no separate dish to dirty. Bake covered at 350°F for 30-45 minutes, then remove the cover, stir, and bake another 10-15 minutes until the center reaches 165°F.

Per 60 g serving (calculated estimate, not lab-verified): 175 calories, 15 g total fat (7 g saturated, 0 g trans), 36 mg cholesterol, 283 mg sodium, 3.8 g total carbohydrate (0.7 g fiber, 1.5 g total sugars), 5.4 g protein, and 130 mg calcium.

Serve this baked spinach artichoke dip with sturdy crackers, toasted baguette, or raw vegetables for dipping - the dijon and red wine vinegar keep it from tasting one-note rich, and the mozzarella and parmesan give it pull straight out of the oven. It also works spooned over a baked potato or stirred into pasta as a quick sauce.

The dip contains no meat or fish ingredients. It is made with milk and egg. Keep it frozen until you're ready to bake; once baked, refrigerate leftovers and use within a few days.

Ingredients: Cream Cheese* (Pasteurized Milk and Cream*, Cheese Culture, Salt, Locust Bean Gum*), Sour Cream* (Cultured Cream*), Artichoke Hearts (Artichoke Hearts, Water, Sea Salt, Citric Acid), Low-Moisture Part-Skim Mozzarella Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes, Modified Cornstarch Added to Prevent Caking, Natamycin (a Natural Mold Inhibitor)), Onion*, Olive Oil*, Parmesan Cheese (Cultured Milk, Enzymes, Salt), Spinach*, Pasture-Raised Egg, Garlic*, Mustard* (Distilled Vinegar, Water, Mustard Seed*, Sea Salt, Turmeric*, Spices*), Red Wine Vinegar, Sea Salt, Onion*, Black Pepper*, Red Pepper*. *Certified organic ingredient. CONTAINS: Milk, Egg.

---

Common Questions

How many people does one pan serve?
The pan holds 24 oz (680 g), which is about 11 servings at 1/4 cup (60 g) each — the standard appetizer portion for a dip served with crackers or vegetables. As one of several items on a party spread it comfortably covers a dozen people; as the main snack for a smaller group, plan on six to eight.

How do I heat it?
Bake it from frozen in the lidded foil pan it comes in - no thawing and no transferring to another dish. Bake covered at 350°F for 30-45 minutes, then remove the cover, stir, and bake another 10-15 minutes until the center reaches 165°F. Serve it warm; it firms up as it cools and can go back in the oven briefly.

What does the asterisk on some ingredients mean?
An asterisk marks an ingredient that is certified organic — the cream cheese, sour cream, onion, olive oil, spinach, garlic, mustard and spices. The artichoke hearts, mozzarella, parmesan and egg are not certified organic, and the finished dip is not certified organic as a whole, which is why the asterisks appear on individual ingredients rather than as a claim on the product.

Why does it come frozen instead of ready to eat?
The dip is assembled and packed raw, then frozen straight away rather than baked and refrozen. That means the cream cheese and sour cream base has only been through one heating - the one you do - so it does not separate or turn watery the way a pre-baked, reheated dip does. It also means it needs a full bake rather than a warm-through: covered at 350°F for 30-45 minutes, then uncovered and stirred for another 10-15, to 165°F in the center.

What else can I use it for besides dipping?
It works spooned over a split baked potato in place of sour cream, stirred into hot pasta with a splash of the cooking water to loosen it into a quick creamy sauce, spread inside a quesadilla before griddling, or used as a filling for chicken breasts before roasting. It is already seasoned with onion, garlic and dijon, so it rarely needs extra salt when repurposed.

How should I store it?
Keep it frozen until you are ready to bake — do not thaw and refreeze, which breaks down the cream cheese and sour cream base and makes it watery. Once baked, refrigerate any leftovers and use them within a few days.