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very easy
Prep Time
15 mins
Total Time
35 mins


1 tbsp
olive oil
15 mL
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


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
1/12 of the recipe
9 g
Saturated Fat:
4 g
5 g
20 mg
4 g
270 mg
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