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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
15 mins
Total Time
35 mins
Serves
Serves 12

Ingredients

1 tbsp
olive oil
15 mL
2
shallots, minced
3 cloves
garlic, minced
2 cup
chopped organic baby spinach
500 mL
1 tbsp
fresh basil, chopped
15 mL
14 oz
can artichoke hearts, drained and finely chopped
1 tub
light cream cheese
250 g
1/4 cup
light sour cream
60 mL
1/4 cup
mayonnaise-style dressing
60 mL
1/4 cup
grated Parmesan cheese
60 mL
1/2 tsp
red pepper flakes
2 mL

Directions

Step 1
Pre-heat oven to 350°F (180°C).
Step 2
Add the olive oil to a skillet over medium-high heat and cook the shallots until fragrant, approx. 3 minutes. Add garlic and spinach, and cook until spinach is wilted. Remove from heat, add basil and let cool.
Step 3
In a medium bowl combine the cheese, sour cream and mayonnaise; whisk until smooth. Add parmesan and pepper flakes, then the artichokes and spinach mixture.
Step 4
Transfer to a 3 cup (750 mL) oven-proof dish and bake for 20 min. or until dip is bubbling. Remove from oven and enjoy with your favorite crackers, flat bread or veggies.

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Nutrition Facts

Nutrition Description:
1/12 of the recipe
Calories:
120
Fat:
9
Saturated Fat:
4
Carbs:
5
Fibre:
0
Sugar:
0
Cholesterol:
20 mg
Protein:
4
Sodium:
270 mg
Potassium:
0