Spinach and Artichoke Dip

Spinach and artichoke dip - just the name conjures up images of a creamy, delicious dip. This one is made with real foods and no mayonnaise and is as delicious as a traditional spinach and artichoke dip. Spinach and artichoke dip gets a bad rap but this recipe is actually a great source of fat

I recommend using fresh spinach in this recipe, simply because fresh tastes better. If you use frozen spinach, you will need to adjust the amount of water used because frozen is much wetter.

Be sure to get whole mozzarella and Parmesan cheese, instead of pre-grated cheese. Pre-grated cheese has additional caking agents added to it. It’s important to always grate your own cheese. It’s more expensive but much better!

I enjoy dipping homemade sourdough crackers, corn chips if you can tolerate them, or a variety of raw cut vegetables like cucumbers or carrots into this Spinach and Artichoke dip. You can also eat this on it’s own!

Ingredients for Spinach and Artichoke Dip:

• 2 cups fresh spinach

• 12 oz marinated artichokes

• 8 oz cream cheese, slightly softened

• 1 tsp minced garlic, approx. 2 small cloves or 1 large clove

• 1 cup sour cream

• ½ cup grated parmesan cheese

• 1 cup grated mozzarella cheese

Directions for Spinach and Artichoke Dip:

Steam spinach on the stove.

In a large bowl, add the cream cheese and let it soften slightly.

Preheat the oven to 350.

Once spinach has steamed for about fifteen minutes, until soft, drain and coarsely chop it.

Drain the artichoke hearts and coarsely chop as well. Finely chop garlic cloves.

Smash the cream cheese. Add the sour cream and mix.

Grate your parmesan and mozzarella cheese. Add all the parmesan cheese and ⅔ of a cup of the mozzarella to the bowl with the cream cheese and sour cream mixture.

Add the spinach, artichoke hearts and garlic to the bowl and mix well.

Add the mixture to an oven safe dish. Make sure to use a spatula to even out the mixture.

Sprinkle the additional ⅓ cup of mozzarella cheese over the top.

Bake in the oven for 15 to 25 minutes until bubbling and the cheese is slightly browned. I cover and cook with a lid the entire time.

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Spinach + Artichoke Dip

Author: The Be Well Clinic

prep time: cook time: total time:

ingredients:

• 2 cups fresh spinach
• 12 oz marinated artichokes
• 8 oz cream cheese, slightly softened
• 1 tsp minced garlic, approx. 2 small cloves or 1 large clove
• 1 cup sour cream
• ½ cup grated parmesan cheese
• 1 cup grated mozzarella cheese

instructions:

How to cook Spinach + Artichoke Dip on the GAPS Diet

1. Steam spinach on the stove.
2. In a large bowl, add the cream cheese and let it soften slightly.
3. Preheat the oven to 350.
4. Once spinach has steamed for about fifteen minutes, until soft, drain and coarsely chop it. Drain the artichoke hearts and coarsely chop as well. Finely chop garlic cloves.
5. Smash the cream cheese. Add the sour cream and mix.
6. Grate your parmesan and mozzarella cheese. Add all the parmesan cheese and ⅔ of a cup of the mozzarella to the bowl with the cream cheese and sour cream mixture.
7. Add the spinach, artichoke hearts and garlic to the bowl and mix well.
8. Add the mixture to an oven safe dish. Make sure to use a spatula to even out the mixture.
9. Sprinkle the additional ⅓ cup of mozzarella cheese over the top.
10. Bake in the oven for 15 to 25 minutes until bubbling and the cheese is slightly browned. I cover and cook with a lid the entire time.

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