Spinach Artichoke Dip

Sharon's Healthy Recipes

If you enjoy artichokes, you’ll enjoy this warm, creamy spread with whole grain crackers or whole wheat pita chips.


1, 10 ounce package organic frozen spinach
2, 14 ounce cans artichoke hearts (drained)
1 clove garlic, minced
1/4 cup chopped onion
1/2 cup Vegenaise
1/2 cup organic sour cream
1 cup grated Pecorino Romano (sheep’s milk) cheese
1 cup organic raw mild cheddar cheese, grated
1/4 tsp tarragon
1/4 tsp nutmeg
1/8 tsp cayenne pepper
1/2 tsp Herbamare

No of Servings: 8     Preparation Time: 30 minutes     Cooking Time: 30 minutes


Thaw spinach and allow to drain in colander. Squeeze excess water out with clean hands. Set aside. Coarsely chop drained artichoke hearts in food processor along with garlic and onion. Place artichokes, onion and garlic in a large bowl. Chop drained spinach in food processor. Add to bowl. Then add and fold in Vegenaise, sour cream, Pecorino Romano cheese, tarragon, nutmeg, and cayenne. Add Herbamare and taste. Adjust seasonings. Place mixture in buttered casserole dish. Top with grated cheese. Sprinkle with paprika. Bake at 350 degrees for 30 minutes. Serve warm with whole grain crackers or whole wheat pita chips.

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