These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Spinach Artichoke Dip
From Florida Suncoast Locally Grown
<p>I have always wanted a healthy Spinach Artichoke Dip, so I made one!</p> <p>This dip was unbelievably good, I made this for Ladies Night Out and all we did was sit around the table, eat the dip with veggies and crackers, and unanimously said “mmmmmmmm, <span class="caps">MMMMMMMMM</span>, mmmmmmmm” Enjoy!</p> <p>Spinach Artichoke Dip – Dairy Free, Gluten Free, Vegetarian, Vegan, Anti-Caner, Low Glycemic</p> <p>For more recipes and pictures, visit www.NaturalTeachingKitchen.com</p>Source: Natural Teaching Kitchen / Jennifer Richter (Entered by Jennifer Richter)
1 15 oz Can no-salt cannellini beans drained
1 8 oz Jar artichoke hearts in water drained
3 small garlic cloves minced
3 cups spinach
2 lemons juiced
Step by Step Instructions
- Put beans, artichokes, garlic, spinach, and lemon juice in a food processor and blend until smooth and creamy.
- It can be served warm by heating in a 350 degree oven for 15 minutes. I served it cold and it was out of this world.
- I put the terra veggie chips, some multi-grain bread slices, & veggies on the platter for dipping options.
- You could always add a bit of parmesan cheese to the top if you don't want it vegan or dairy free, then bake it so it melts. Either way, it's good!
Back to Recipe Listings
Click here to go back to the recipe listings