Spinach & Artichoke Dip
Our mild mayonnaise makes the perfect base for a healthier take on your favorite Spinach Artichoke Dip. Serve it up warm topped with a little toasted parmesan cheese or cool straight from the fridge with chopped vegetables.
Spinach Artichoke Dip
- ½ medium white onion chopped
- 14 oz canned artichoke hearts drained and quartered
- 4 cup chopped spinach
- 3 cloves garlic minced
- 1 cup organic greek yogurt or coconut cream for dairy-free
- 1 cup Chosen Foods Avocado Oil Mayonnaise
- ½ cup + ¼ grated organic or raw parmesan cheese optional
- 1 tsp sea salt
- ½ tsp black pepper
- Large pinch of red pepper flakes
- Chosen Foods 100% Pure Avocado Oil for sauteeing
Heat a large skillet over medium heat and grease lightly with avocado oil. Add the onion and saute until translucent, about 5 minutes. Add the quartered artichoke hearts and continue to saute until you see some browning, about another 5 minutes. Add the spinach and garlic and stir until the spinach has wilted, about 2 minutes. Take the pan off of the heat and allow the mix to cool slightly.
In a large bowl, add the greek yogurt, mayonnaise, ½ cup of parmesan cheese (if using), sea salt, black pepper, and red pepper flakes. Whisk it together until smooth. Add the sauteed vegetable mix and stir gently. Pour the dip into a wide oven-proof pan.
Sprinkle the remaining ¼ cup parmesan cheese over the top and place under the broiler (on the high settinfor 2-3 minutes, or until browned. Note: if skipping the parmesan, simply serve the dip immediately after mixing in the previous step.
Allow the dip to cool for 5-10 minutes after broiling before serving with your favorite plantain or tortilla chips. If choosing to serve it chilled, move it to the refrigerator for 2 or more hours before serving with your favorite chopped vegetables.