Salba Spinach & Artichoke Dip
Description
This dip is consistently the hit of the Salba team picnic, and is a Salba original. It goes great with crostini or warmed whole wheat pita.
Serves 8-10.
Ingredients
1 tsp Salba Seed Oil (or olive oil)
10-12 oz spinach, chopped, cooked, and drained
1/3 cup parmesan cheese, grated
1/2 cup sour cream (substitute light sour cream)
2 oz cream cheese, softened
1 can (14 oz) artichoke hearts, drained, chopped
1/2 cup red bell pepper
1 cup mozzarella cheese, grated
1 tsp lemon juice
Cooking Instructions
Preheat oven to 375 degrees.
In a large skillet, heat Salba Seed Oil until it is hot but not smoking.
Saut??© garlic for 1 minute. Reduce to medium heat.
Add spinach, spreading it to cover skillet surface. Add sour cream and cream cheese slowly, stirring continually.
Add artichoke hearts, pepper, lemon juice, mozzarella and parmesan cheeses, stirring continually.
Cook for 15 minutes, stirring occasionally.
Transfer mixture into a large baking dish, topping with mozzarella cheese. Bake for 30 minutes.
Serve warm with pita, crostini, or crackers.
Other Recipes In: Appetizers