We eat a lot of spinach in our house, but every once in a while it sneaks up on us, and I have to be creative as to how to maximize the use of it. Then it is time to whip up a batch of this tasty dip, which can be used in so many ways, and has a very good shelf life.
Ingredients
1/4 cup blend of mayo and sour cream
8 oz Nancy's Organic Cream Chesse
2 - 3 green onions, chopped
2 Tablespons minced garlic
1/2 cup of cheese
(I have used a variety of flavors-including Cheddar, Parmesan, Jalapeno Jack etc)
1 Tablespoon (or more) of Raspberry Chipotle Sauce (Costco)
** can sub fresh jalapeno
1 can of drained artichoke hearts
10 oz of fresh spinach (packed)
Heat oven to 375 degrees
lightly oil a baking dish (9x11)
In a large food processor (I use my Ninja) mix the sour cream and next three ingredients. Blend well. Add in cheese and Raspberry Chipotle Sauce. Blend well. Add in the drained artichoke hearts and spinach. Mix to a smooth consistency.
Bake in pan for 25 - 30 minutes. Remove from oven. Cool and put into containers --- I use a quart size mason jar.
And as always -- and as Julia would say... Bon Appetit!!
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