Spinach-Artichoke Dip

1 c frozen chopped spinach or fresh spinach
1 1/2 c thawed frozen artichoke hearts
1/2 c Vegenaise
1/2 c organic sour cream
1 c freshly grated Parmesan (raw, organic)
1 c grated pepper jack cheese (raw, organic)
1/4 tsp garlic powder
1/2 tsp red pepper flakes

1.)  Preheat the oven to 350 degrees F.  Grease a casserole dish with coconut oil.

2.) If using frozen spinach, dump thawed spinach into a clean tea towel or tripled up paper towel.  Wrap towel around spinach and squeeze out all of the liquid remaining in the thawed spinach.  If using fresh spinach, wash and chop.

3.)  Coarsely chop the artichoke hearts in a food processor.  Combine all the ingredients except the jack cheese in a large bowl.  Stir well.

4.)  Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes.  Serve with vegetables.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

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