Artichoke & Jalapeņo Spinach & Artichoke Parmesan Artichoke & Parmesan Three Cheese Pepperoncini Creamy Spinach   Read our chef’s answers to frequently asked questions about our dips. To really bring out the flavor and texture of Stonemill Kitchens cheese-based dips (including Artichoke & Jalapeno, Artichoke & Parmesan, Spinach & Artichoke Parmesan and Three Cheese Peperoncini), we recommend heating them before serving with your favorite cracker or sliced baguette. Stonemill Kitchens dips made with sour cream (including Creamy Spinach, Peppercorn, Garlic & Herb and Roasted Red Pepper) should not be heated. Microwave Microwave on high for 30 seconds. Stir, then microwave an additional 20 seconds until dip is heated through. Oven: Preheat oven to 400º. Place dip in a ramekin or other oven safe container and bake for 10 minutes or until brown and bubbly. Note: Oils may separate when dip is heated. Stir to reincorporate. Regarding Freezing: We recommend that you do not freeze Stonemill Kitchens Dips as doing so often causes the dips to break down. Thawed dips do not retain original appearance or taste.

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