Artichoke heart, sissoo spinach, and sun ripened tomato dip (1/4 c. Serv. size)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Blend in Food processor:1/2 Large Onion, Raw2.5 oz. (about 4 handfuls or 6 cups) sissoo Spinach, fresh4 cloves Garlic4 oz Extra Sharp Cheddar, Organic Valley Vermont1 cup organic valley cottage cheese, low fat1 large egg1 T EVOO3 T Hemp Protein Powder4 T Nutritional yeastpulse in:30 g. (4-6 pcs) Mezzetta sun ripened dried tomatoes, soaked in hot water 1/4 cup Mezzetta pepper rings1 can Artichoke Hearts in water, Quartered, drained Later, top with4 Tbsp Parmesan Cheese, shredded or Feta cheese
Pre-heat oven to 375.
Soak dried tomatoes in a small amount of very hot water to soften a bit. Using a food processor, Blend onions, spinach, garlic, cheese, egg, EVOO to your desired consistency. Add the hemp protein and nutritional yeast, then Pulse in the tomatoes, peppers and artichoke hearts last.
Put in a small casserole dish (covered) and bake for 20 mins, until it bubbles in the center and changes color...or until spinach and onions are nearly cooked. Remove cover and sprinkle on the Parmesan. Bake, Uncovered, another 20 mins or so (Brazilian or sissoo spinach takes longer than others to cook, but it grows better in my yarden, so that's what we eat.)
Serving Size: Should make about 3 cups, or 12 generous 1/4 cup servings.
Soak dried tomatoes in a small amount of very hot water to soften a bit. Using a food processor, Blend onions, spinach, garlic, cheese, egg, EVOO to your desired consistency. Add the hemp protein and nutritional yeast, then Pulse in the tomatoes, peppers and artichoke hearts last.
Put in a small casserole dish (covered) and bake for 20 mins, until it bubbles in the center and changes color...or until spinach and onions are nearly cooked. Remove cover and sprinkle on the Parmesan. Bake, Uncovered, another 20 mins or so (Brazilian or sissoo spinach takes longer than others to cook, but it grows better in my yarden, so that's what we eat.)
Serving Size: Should make about 3 cups, or 12 generous 1/4 cup servings.
Nutritional Info Amount Per Serving
- Calories: 120.0
- Total Fat: 5.9 g
- Cholesterol: 28.3 mg
- Sodium: 225.5 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 2.7 g
- Protein: 10.2 g