Easy Spinach & Artichoke Dip
Prep Time
Cooking Mode
1 tbsp olive oil
2 shallots, minced
3 cloves garlic, minced
2 cup chopped organic baby spinach
1 tbsp fresh basil, chopped
14 oz can artichoke hearts, drained and finely chopped
1 tub light cream cheese
¼ cup light sour cream
¼ cup mayonnaise-style dressing
¼ cup grated Parmesan cheese
½ tsp red pepper flakes
1 tbsp olive oil
2 shallots, minced
3 cloves garlic, minced
2 cup chopped organic baby spinach
1 tbsp fresh basil, chopped
14 oz can artichoke hearts, drained and finely chopped
1 tub light cream cheese
¼ cup light sour cream
¼ cup mayonnaise-style dressing
¼ cup grated Parmesan cheese
½ tsp red pepper flakes
Directions
1Pre-heat oven to 350°F (180°C).
2Add 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.
3In a medium bowl combine the cheese, sour cream and mayonnaise; whisk until smooth. Add parmesan and pepper flakes, then the artichokes and spinach mixture.
4Transfer 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
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Personal Note
Personal Note
