Spinach and artichokes: A dip with heart

This vegetable-laden dip is one of my favorites for cocktail parties or hors d’œuvres before dinner. It’s easy to make ahead of time and simply slip under the broiler when your first guests arrive to a perfectly melted cheesy topping. And the use of organic spinach and artichokes makes it a recipe you can feel good about serving to your loved ones.

I prefer to use frozen spinach in this recipe, though you can certainly use fresh: cook fresh spinach and squeeze out any extra moisture before using it in the recipe. As for the roasted garlic, I always have a head in my fridge, which I roast with my weekly roast chicken and throw into recipes all week long. If you don’t have roasted garlic, two heads of raw garlic, grated or finely minced, will be fine.

Spinach and Artichoke Dip

Ingredients

5 ounces organic frozen spinach, thawed, drained and coarsely chopped (or ¾ pound fresh organic spinach, cooked, drained and coarsely chopped)
12 ounces organic artichokes, drained and coarsely chopped (or about 15-17 whole artichokes, steamed, hearts removed and coarsely chopped and leaves and choke discarded)
6 ounces cream cheese
½ cup sour cream
2 cloves of
¼ cup grated parmesan cheese

Method

Preheat your over to 350º

For a creamy dip, combine all of the ingredients except the parmesan cheese in a blender or in a large mixing bowl, using an immersion blender to blend them. Pour into a baking dish and top with parmesan cheese. Bake until the dip is warmed through and the top is bubbly and browned, about 15 minutes.

For a chunky dip: Follow the above instructions, reserving about half of the artichokes until the other dip ingredients are blended. Stir in the artichokes and then finish the recipe as written.

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