Monday, April 20, 2015
SCD/Primal Spicy Spinach and Artichoke Dip
Lately, the only thing that motivates me to get creative in the kitchen is a craving for certain foods that I can't seem to find elsewhere that are gluten-free or don't make me feel sick. Thus, this spinach and artichoke dip was invented. Enjoy.
1 can artichoke hearts, drained
8oz frozen spinach, thawed and drained
1 cup Greek style yogurt
3/4 cup Parmesan or Parmesan Reggiano
1 1/2 cups other mixed hard white cheeses (your choice)
2 small jalapenos, finely diced (optional)
1 tsp garlic powder
1/2 tsp onion powder
Break the artichoke hearts up by hand or chop with knife.
Mix with spinach, yogurt, cheese, optional peppers, and spices in a mixing bowl.
Lightly Grease a 2 quart baking dish.
Pour mixture into dish.
Bake at 375 for about 20 minutes or until cheese starts turning golden brown and bubbly.
Enjoy with vegetable sticks or plantain chips.
at 3:08 PM