Weekly Dish: Spinach-Artichoke Dip

Here’s a seriously delicious Real Food appetizer for parties and gatherings this Christmas. It makes a lot, so you may want to cut the recipe in half the recipe for a smaller crowd.

Spinach Artichoke Dip 

1/4 cup grass-fed butter (ie: Kerrygold brand)
1 10-ounce frozen chopped spinach (still partly frozen)
14-ounces jarred artichoke hearts, drained
2 8-ounce packages cream cheese (softened)
2 16-ounce containers of sour cream
1 cup grated parmesan cheese
garlic powder to taste
real salt or celtic salt to taste

Melt butter. Add spinach and drained artichoke hearts. Add cream cheese and sour cream. Stir in parmesan cheese, garlic powder, and real salt.
Heat for 10-15 minutes over Medium heat.

Serve warm with raw veggies and/or  sprouted/soaked bread.
(If it cools, you can heat back if up needed)

I am sharing this recipe at Real Food Wednesday and Frugal Days, Sustainable Ways.