Spinach and Artichoke Dip

I believe this is a Kraft recipe.  Usually, I avoid the large food manufacturer recipes because they rely heavily on their prepared food, which is often very unhealthy (canned soups, boxed pancake mixes, etc).  But this recipe is just helping them sell cheese, which I don’t mind, especially since I can substitute organic cheese.

It’s got some good vegetables in it too, which is great. Anson, who loathes eating most green things (with the exception of broccoli and avocado), gobbles up this dip.  I just make sure to use organic frozen spinach, as spinach is one of those highly contaminated crops if you buy it grown without organic standards.

Another good thing about this recipe is that you can keep most of the ingredients on hand and whip it up last minute.  A can of artichoke hearts and a package of frozen spinach can sit for some time until you’re ready to use them.

Mix the following ingredients:

  • 14 oz can artichoke hearts, chopped
  • 10 oz package of frozen organic spinach, thawed, drained and chopped
  • 3/4 cup mayonnaise
  • 3/4 cup Parmesan cheese
  • 1/2 cup mozzarella cheese
  • 1/2 tsp garlic powder

Heat oven to 350 degrees.  Spoon mixture into 9 inch pie-plate. (I use glass for less chemical leaching.) Bake for 20 minutes until heated through.


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