Try adding Spice World garlic to enhance appetizer recipes.

Michelle Cardosi's Fantastic Spinach Artichoke Dip



  • 3 Tablespoons Butter
  • 4 Tablespoons Spice World Minced Garlic
  • 1 bag Spinach
  • Salt and Pepper, to taste
  • 2 cans Artichoke Hearts, Rinsed and Drained
  • 3 Tablespoons Butter (additional)
  • 3 Tablespoons Flour
  • 1-1/2 cup Whole Milk (more If Needed)
  • 1 package (8 Ounce) Softened Cream Cheese
  • 1/2 cup Crumbled Feta
  • 1/2 cup Grated Parmesan
  • 3/4 cups Grated Pepper Jack Cheese
  • 1/4 Teaspoon Cayenne
  • Extra Grated Pepper Jack
  • Pita Wedges, Tortilla Chips, Crackers


Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes. In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

Serve with pita wedges, chips, or crackers!

As a Dipping Sauce for Sushi or Cocktail Shrimp

For every 1 tablespoon of soy sauce, mix in 1 teaspoon of Squeeze Ginger.

For Salad Dressing

Thoroughly whisk one part balsamic vinegar with two parts Squeeze Ginger, three parts olive oil, and salt and pepper to taste.

“SQUEEZE” Garlic Mayonnaise Aioli

Optional creativity and flavor:

  • Add chopped parsley
  • Add chopped basil
  • Add sliced jalapeno peppers
  • Add orange segments
  • Add chopped rosemary

You get the idea now! Squeeze Garlic Mayo is the key to this sauce that has so many flavor directions and uses.

“SQUEEZE” Garlic BBQ Sauce

That's it…you're done! Now the fun part!
Make it uniquely your secret recipe with these add-on options:

  • Add 2 Tbsp of honey for a smooth sweet flavor
  • Add 2 Tbsp of maple syrup for a rich New England taste
  • Add 2 Tbsp of chopped jalapeno peppers and 2 Tbsp of your favorite hot sauce for a fiery flavor
  • Add ½ of 1 apple chopped fine or (½ cup apple sauce) and 2 Tbsp apple cider vinegar
  • Add 2 Tbsp of your favorite mustard for a North Carolina BBQ sauce

You love BBQ sauce, you love Garlic…now put them together and create your signature recipe.

“SQUEEZE” Garlic Herb Butter

Ready, Set, Done!
How easy was that and ready for steaks, chicken, seafood, roasts, pastas, or what ever goes with Garlic. Almost everything I think! Here some ways that we can use this butter as the Mother Sauce and easily make multiple flavors from one batch to hold in refrigeration until needed.


Herb “SQUEEZE” Garlic Butter

  • ½ cup chopped fresh herbs (parsley, basil, chives, chervil, or your favorite)

Pepper “SQUEEZE” Garlic Butter

  • Fresh ground black pepper (until your arm is tired - remember the name)
  • ½ cup finely chopped green and red peppers
  • Optional: 1 diced jalapeno pepper

Roasted “SQUEEZE” Garlic Brown Butter

Place butter back on slow burner and cook 'till it turns golden in color and smells nutty.

Roasted “SQUEEZE” Garlic

Ready to serve with bread, steaks, seafood, or whatever goes with garlic. Everything!

Place everything into a baking dish. Cover with foil and bake at 350 degrees for 1 hour. Uncover the dish and bake at same temperature for 15 more minutes. Serve hot or cold. Make lots 'cause you'll always need more. Freezes great!

“SQUEEZE” Garlic Green Sauce


  • 1/4 cup red peppers diced fine

Puree first 6 ingredients and season. Garnish with red peppers and serve over:

  • Seafood
  • Chicken
  • Bread
  • Rice
  • Roasted potatoes
  • Yucca fries
  • French fries

“SQUEEZE” Garlic Butter

Great for dinner rolls and French bread

  • 1 cup butter, softened (2 sticks)
  • 3 tsp Spice World “SQUEEZE” Premium Minced Garlic
  • 1/4 cup grated Parmesan cheese (if desired)
  • 1 Tbsp garlic salt
  • 1 tsp Italian seasoning
  • ½ tsp ground black pepper
  • In a small bowl, combine softened butter, “SQUEEZE” garlic, and Parmesan cheese. Add garlic salt, Italian seasoning, and pepper. Mix until smooth. Spread on bread of choice and bake.


Blue Ribbon Dip Recipe

  • 1 (8 oz.) crumbled blue cheese
  • 1 tsp. ready-to-use Spice World Chopped Garlic
  • ½ cup olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. lemon juice
  • ½ cup red onion, chopped
  • ½ cup fresh parsley, minced
  • ¼ tsp. salt

Mix all ingredients and pour into shallow dish or pie plate. Refrigerate at least one hour before serving. Serve with cocktail slices of sour dough bread baguettes.

Sun-Dried Tomato Pesto Dip

  • 4 oz. sun dried tomatoes
  • ¾ cup olive oil
  • ¼ cup grated Parmesan cheese
  • 1 cup fresh parsley, packed
  • 4-5 garlic cloves

Soften tomatoes in boiling water for one minute. Drain and pat dry. Combine tomatoes, oil, parsley, cheese and garlic in food processor until smooth. Serve with crackers or bread.

Spinach Dip Recipe

  • 1 - 2 cloves of Spice World garlic, minced
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup Parmesan cheese, grated
  • 2 Tbsp. fresh lemon juice
  • 10 oz. package frozen, chopped spinach, thawed and drained
  • Assorted cracker
  • Assorted fresh vegetables

Stir together first 5 ingredients in a medium bowl until blended. Stir in spinach. Cover and chill at least 1 hour or up to 2 days. Serve with assorted crackers and vegetables.