• Camorrow D.

Spinach Artichoke Dip

So I love telling myself i'm eating healthy just because there are vegetable involved. I'm okay with it, are you? Spinach Artichoke dip is full of vegetables (hello!, it's in the title!!) but also full of rich cheeses and creamy things! I broke a rule with this one. I used jarred, marinated artichokes instead of of the unflavored (frozen, canned or jarred plain) options. Mainly because, I had those on hand and wanting the dip, so I made it work! And yes, it worked! I am a true fan of Trader Joe's. They have a spectacular item, Grilled Marinated Artichoke Hearts. I typically use these on my cheese board but I have found a new use!

Spinach Artichoke Dip

1 package Boursin Cheese (Garlic Herb)

2 Tbsp Sour Cream

2 Tbsp Mayonnaise

¼ cup Parmesan, grated

½ cup Mozzarella, plus more for the top

1 clove Garlic, minced

¼ tsp Salt

¼ tsp Pepper

1/8 tsp Cayenne

1 tbsp Olive oil

2 each Green onions, chopped

8 oz Spinach, fresh, finely chopped

6 oz Artichoke hearts, finely chopped

1) Preheat oven to 350 degrees.

2) In a mixing bowl, combine Boursin, sour cream, mayo, cheeses, garlic and seasonings.

3) Heat sauté pan over medium heat and add olive oil. Add green onions and cook for 1 ½-2 minutes. Remove the pan from heat and add the spinach and artichokes to slightly wilt.

4) Mix the spinach mixture with the cheese mixture and place in a baking dish. Top with extra Mozzarella. Bake for 20 minutes then finish under the broiler until top is golden brown.

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