Recipe: White Bean & Artichoke Dip | HALLADAYS

Ingredients

• 1 (15 oz.) can cannellini beans, drained and rinsed
• 1 (14 oz.) can artichoke hearts, drained
• 2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Dip
• 2 Tbsp. olive oil
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. feta or parmesan cheese, crumbled (optional)
• 3 leeks, washed, dark green ends removed and chopped
• 1 butternut squash, peeled, seeded and cut into 1-inch pieces
• 4 Tbsp. Halladay's Sage Peppercorn Rub
• 1 parmesan rind, plus finely shredded parmesan for serving
• 4 Tbsp. lemon juice
• 3 to 4 (15 oz.) cans cannellini beans
• 1 (5 oz.) bag spinach
• 2 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning
• 6 boneless chicken breasts
• 1 (14.5 oz.) can marinated artichoke hearts, drained (reserve) and sliced
• 1 (10.5 oz.) can cream of chicken soup
• 1/2 cup light or regular sour cream
• 1/4 cup Dijon mustard
• 1 cup Parmesan cheese, grated
• 2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Seasoning
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup parmesan cheese, grated
• 1 cup mozzarella cheese, shredded
• French bread, sliced
• 1/4 cup olive oil
• Squeeze of lemon
• 2 Tbsp. Halladay's Italian Dipping Oil Blend