Spinach artichoke dip

Seriously delicious and creamy (vegans just substitute your favorite substitutes for the cheese) eat on crackers, sliced cucumbers or baguette

This has already been chopped, sautéed with garlic and olive oil and mixed with artichokes and cheeses using a hand mixer

Now spooned into baking dish

Topped with aged gouda and Manchego cheese

After baking at 375 for 30 minutes on upper middle rack


  • 1 pound spinach cleaned & chopped
  • 1 clove garlic minced
  • 2 Tbs olive oil
  • Drizzle lemon juice
  • 1 14 Oz can artichoke hearts
  • 1 Cup shredded Manchego cheese
  • 1/2 Cup shredded aged gouda
  • 1 Lb goat cheese
  • Drizzle of your favorite mustard


  1. Heat olive oil in non stick skillet on medium low heat
  2. Add minced garlic until aromatics hit your nose
  3. Add chopped spinach and continually stir gently until all spinach is softened and bitter smell has gone
  4. Drizzle lemon juice on spinach and transfer to strainer to allow excess liquid to drain off
  5. Drain and quarter artichoke hearts
  6. Place artichoke and spinach in large mixing bowl
  7. Add goat cheese and half of the shredded cheeses to bowl with teaspoon of your favorite mustard
  8. Mix with a hand mixer on high until well blended
  9. Place into baking dish and spread evenly
  10. Use remaining shredded cheese to top evenly
  11. Bake at 375° for 30 minutes

Enjoy warm with favorite fresh raw veggies, crackers or warm buttered bread

Bon Apetit



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