Spinach-Artichoke Dip

by Elise Schwartz | March 24, 2010 2:52 PM


Spinach-Artichoke Dip

1 c frozen chopped spinach or fresh spinach
1 1/2 c thawed frozen artichoke hearts
1/2 c Vegenaise[2]
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.

  1. [Image]: http://2.bp.blogspot.com/_Qlt6p9Yi38E/S5Zx_ua_HII/AAAAAAAAC04/0haMK9zl_0A/s1600-h/spinachdip.jpg
  2. Vegenaise: http://www.followyourheart.com/

Source URL: http://healingcuisinebyelise.com/2010/03/spinach-artichoke-dip.html