Family Foods

Easy Spinach and Artichoke Dip

Makes 12. By Sobey's

Ingredients:

• 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

Directions:

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.