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Easy Spinach and Artichoke Dip
Makes 12.
By Sobey's


  1. Pre-heat oven to 350°F (180°C).
  2. Add the olive oil to a skillet over medium-high heat and cook the shallots until fragrant, approx. 3 minutes. Add garlic and spinach, and cook until spinach is wilted. Remove from heat, add basil and let cool.
  3. In a medium bowl combine the cheese, sour cream and mayonnaise; whisk until smooth. Add parmesan and pepper flakes, then the artichokes and spinach mixture.
  4. Transfer to a 3 cup (750 mL) oven-proof dish and bake for 20 min. or until dip is bubbling. Remove from oven and enjoy with your favorite crackers, flat bread or veggies.
  • 1 tbsp (15 mL) olive oil
  • 2 shallots, minced
  • 3 gloves garlic, minced
  • 2 cups (500 mL) chopped organic baby spinach
  • 1 tbsp (15 mL) fresh basil, chopped
  • 14 oz can artichoke hearts, drained and finely chopped
  • 1 tub (250 g) light cream cheese
  • 1/4 cup (60 mL) light sour cream
  • 1/4 cup (60 mL) mayonnaise-style dressing
  • 1/4 cup (60 mL) grated parmesan cheese
  • 1/2 tsp (2 mL) red pepper flakes