Not everything that I made prior to my real food days was bad. I made a kick butt Spinach Artichoke Dip that my husband’s family still raves about. The only thing that I changed was the use of fresh spinach over frozen box spinach. However, I’m sure if you use an organic frozen box spinach you’ll live to talk about how great it was the next day. But, I don’t like packaged anything — organic or otherwise. I made an exception for jarred artichokes because I have no earthly idea how to cut up an artichoke. But, you will be happy to know that it was BPA free and organic. 
The other adjustment that I made was using my homemade mayo instead of the GMO soy-laced Hellman’s mayo.
There is an extra step involved of cooking down the spinach before you begin mixing the ingredients. This is because the spinach is full of water that needs to be cooked out first. I also infused the garlicky taste into the spinach saute right at the beginning.
[gmc_recipe 8028]
(TIP: If you use frozen spinach, make sure you thaw and squeeze out excess moisture.)
Ingredients
- 4oz cream cheese
- 3 tablespoons butter
- bag spinach (16 oz)
- 5 cloves garlic (chopped or minced)
- 1 jar organic artichokes (sliced)
- ¼ cup sour cream
- ½ cup mayo, homemade or non-GMO preferably
- ½ cup parmesan cheese (freshly grated)
- 1 pinch salt
- ground pepper
Directions
Step 1
In a cast iron pan, melt butter and sauté spinach and garlic.
Remove to cool when finished.
Step 2
In a separate bowl, mix sour cream, mayo, cream cheese, parmesan cheese, artichokes and cooled spinach. Mix until even.
Add salt (optional) and a good amount of cracked pepper.
It should smell garlicky, but if not, feel free to add another clove of garlic at the end.
Step 3
Place all the ingredients back into the cast iron skillet.
Mix in the spinach.
Step 4
Bake at 175ºC / 350ºF / Gas Mark 4 for 20-25 minutes.
Other Recipes
Post links to: Seasonal Celebration, Sunday School, Homestead Barnhop, Real Food 101, Fat Tuesday, Traditional Tuesday, Hearth and Soul Hop, Real Food Wednesday, Whole Food Wednesday, Frugal Days, These Chicks Cooked, Simple Lives Thursday, Pennywise Platter, Feed Your Soul, Friday Food Flicks,
Great recipe. And to my surprise it was so easy and call some ingredients have already at my home. I will try to make it now and see how my family would respond to this new item on our dining table.
This sounds like yum! Thanks for sharing the recipes…looks simple and delish.
Oh, I love spinach artichoke dip! Thanks for helping me decide what to do with that jar of artichokes
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I cannot wait to try this! I bought quite a few bags of frozen artichoke hearts and have been looking for ways to use them.
Ok, but packaged spinach most certainly has gasses sprayed on it to keep it looking fresh while being packaged….
just sayin!
True. That’s why I don’t use it. Actually, can’t remember the last time I used frozen veggies that didn’t come from my garden. ???
I don’t have any idea how to cut up an artichoke either. I guess one of us needs to learn how to do this and post about it
Ironically, a day after I posted this I was watching a food network program that showed how to do this. I will play around with it. But it still intimidates the heck outta me. And I hate when I screw up my food.
Wow this looks seriously good! Rebecca @ Natural Mothers Network
Your spinach artichoke dip does indeed sound awesome! It looks mouthwatering as well!
[...] Jen’s Awesome Spinach Artichoke Dip – This dip really does look awesome! [...]