Bread & Spreads Recipe
Hummus, artichoke spinach dip, romesco, herb oil, crostini, tortilla chips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hummus
Artichoke Spinach Dip
Romesco
Herb Oil
Crostini
Tortilla Chips
Method
Hummus
- 1
Artichoke Spinach Dip
- 2
Prepare Artichoke Spinach Dip
Preheat oven to 350°F (175°C). In a mixing bowl, combine artichoke hearts, spinach, cream cheese, sour cream, parmesan, garlic powder, salt, and pepper. Transfer to a baking dish and bake for 20-25 minutes until bubbly.
Romesco
- 3
Make Romesco
In a food processor, blend roasted red peppers, almonds, garlic, olive oil, red wine vinegar, smoked paprika, and salt until smooth.
Herb Oil
- 4
Prepare Herb Oil
In a blender, combine fresh herbs and olive oil. Blend until smooth. Season with salt to taste.
Crostini
- 5
Make Crostini
Slice the baguette into thin pieces. Brush both sides with olive oil and place on a baking sheet. Toast in the oven at 400°F (200°C) for 10-12 minutes until golden brown.