Spinach and Artichoke Dip
In the 1970s, Bob and Sara Rothschild moved from California to Ohio’s Mad River Valley, determined to work the land. Their spirited commitment resulted in a successful 170-acre farm. Today, they still make every product from scratch using time-honored recipes.
The subtle flavor of artichokes, aged Romano cheese, baby spinach, and garlic is outstanding.
Slather on crusty bread for a decadent bruschetta. Toss with pasta and crumbled feta. Spread on dough for a non-traditional pizza sauce.
Net Weight: 10.3 ounces