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.
(TIP: If you use frozen spinach, make sure you thaw and squeeze out excess moisture.)
- 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
In a cast iron pan, melt butter and sauté spinach and garlic.
Remove to cool when finished.
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.
Place all the ingredients back into the cast iron skillet.
Mix in the spinach.
Bake at 175ºC / 350ºF / Gas Mark 4 for 20-25 minutes.
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