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Export date: Mon Sep 20 18:19:45 2021 / +0000 GMT

Spinach Artichoke Dip



Spinach Artichoke Dip

This five-ingredient spinach artichoke dip brings the basics together in a take-to-the-table cast iron serving dish that's ready in under 30 minutes.

  • 6 ounces frozen spinach
  • 1 14 oz. can or jar of artichoke hearts
  • 1 large garlic clove, (finely minced)
  • 1/4 cup Primal Kitchen Mayo with Avocado Oil
  • 1 cup parmesan cheese, (grated)
  1. Preheat oven to 350ºF.

  2. Thaw spinach in a microwave-safe dish for 1–2 minutes. Remove and drain excess liquid.

  3. Drain liquid from the artichoke hearts. Chop into quarters.

  4. Place spinach, artichoke hearts, mayo, and grated parmesan cheese in a big bowl. Mix until well combined.

  5. Spread spinach artichoke dip into a cast iron dish or oven-safe dish. Bake for 20 minutes.

  6. Turn oven to broil. Place dip under the broiler for 30–60 seconds, watching carefully. The top of the dip should be lightly browned.

  7. Remove dip from oven and serve with raw vegetables and gluten-free crackers or grain-free tortilla chips.

This recipe originally appeared on Primal Kitchen's blog 1.


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