Spinach, Aritchoke, Parmesan Dip

Monday, March 19, 2012

Spinach, Aritchoke, Parmesan Dip

This dip has always been a favorite of mine because it combines some of my favorite vegetables with garlic and Parmesan cheese, and I love most things that have garlic and Parmesan cheese. While standard spinach dip is a staple at many potlucks and other gatherings, this dip is a healthier / more Crohn’s friendly version. It’s a great warm snack, which can be harder to come by for those with Crohn’s, and makes a good amount of dip, making it perfect to keep for leftovers or serve when you have people over. This recipe is also gluten free.

SPINACH, ARTICHOKE, PARMESAN DIP

makes about 3 cups

10-oz bag baby spinach OR 1 bunch loose leaf spinach
14-oz can artichoke hearts
1/2 cup diced onion
4 medium garlic cloves
1 cup Parmesan cheese
1/2 cup reduced fat mayonnaise with olive oil
1/2 cup light sour cream or plain yogurt
1/2 teaspoon salt
1/2 teaspoon pepper

[for those gluten free: double check to make sure that the mayonnaise and sour cream you use is gluten free as some may contain gluten]

Preheat oven to 350 degrees F.
Chop spinach, drain and chop artichoke hearts, dice onion, and mince garlic.
Combine all ingredients in a bowl and mix together, leaving a little Parmesan aside to sprinkle on top.
Coat a casserole dish with vegetable spray. Scoop dip into dish and sprinkle leftover Parmesan on top.
Bake for 30 - 35 minutes, or until bubbly. Serve with bread pieces, like Irish soda bread, or tortilla chips.

Enjoy!