Tuesday, November 9, 2010

Artichoke Spinach Cheese Dip

What's not to love about artichokes, cheese and spinach?  Mix it all into nourishing dip that everyone will love!  You can enjoy this spread on some sprouted grain tortillas, organic corn chips or even as a spread on sandwiches! Now you can skip the tub of dip at the store- and it's hydrogenated and refined oils- and opt for a homemade nourishing artichoke cheese dip you can easily make yourself in just a few minutes!




Artichoke Spinach Cheese Dip

10-12 artichoke hearts ( You can used bottled or canned- this is about one can.)
2 large handfuls of spinach (you could add frozen but thawed spinach as well.)
2 cloves of garlic
  ^ Throw these ingredients into the food processor.
Then Add:
1/3 Cup Homemade Mayo
  -Pulse
Add 2 cups (or more!) of freshly grated cheese- preferably a combo of grass-fed raw cheddar, Parmesan or Romano, and mozzarella.

Any of these cheese's will work- but I really enjoyed combining them!

Then pulse the cheese into the mixture until just combined.  You can eat it cold as a spread- but it's even BETTER, if you warm the mixture in a saucepan for about 5 minutes while mixing the whole time, so it doesn't burn.

Serve warm, with corn chips or tortillas!

This post is part of  Real Food Wednesdays at Kelly the Kitchen Kop.
And  Wheatless Wednesday's at Naturally Knocked Up!

1 comment:

Em and Lib said...

This looks so easy1 thanks for sharing
LIB
http://bit.ly/9SxKcY

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