- 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
Method
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.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/12 of the recipe
- Calories:
- 120
- Fat:
- 9 g
- Saturated Fat:
- 4 g
- Carbs:
- 5 g
- Cholesterol:
- 20 mg
- Protein:
- 4 g
- Sodium:
- 270 mg
