Spinach and Artichoke Dip

A woman who worked for me in my restaurant came in one day and was describing the artichoke and spinach dip (with sour cream and butter) that she had eaten the night before. She loved it but felt terrible the next day. so we came up with this version which we think is even better. It’s gluten and lactose free and is very rich, buttery and flavorful.

2 Tablespoons butter
1 medium onion- diced
2 cans artichoke hearts packed in water (not oil), drained
1 cup frozen spinach (or 1 pound fresh, steamed and chopped)
1/2 teaspoon dried thyme or 1 teaspoon fresh, chopped
4 Tablespoons fresh basil- chiffonade
1 1/2 Tablespoon Rice Parmesan
salt and pepper to taste

Optional; You can use about 1 Tablespoon or so of soy sour cream.

1) Sauté onions in butter, until transparent. with slotted spoon, place onions in food processor with artichoke hearts. Blend until very smooth. add thyme, rice sour cream, parmesan, salt and pepper. Blend again.

2) Now add spinach and blend just until spinach is evenly chopped, but still in flecks. you don’t want to turn your dip all green!

3) Chill and serve with rice crackers or Ezekiel bread toast points.

2 Comments on “Spinach and Artichoke Dip”

  1. Brenda says:

    What is basil chiffonade? Recipe is so much less fattening and so much better for you. Thanks for this new version!


    • Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.



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