Artichoke heart, sissoo spinach, and sun ripened tomato dip (1/4 c. Serv. size)
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Artichoke heart, sissoo spinach, and sun ripened tomato dip (1/4 c. Serv. size) calories by ingredient
Introduction
Warm. A little spicy and tangy. I use homegrown sissoo spinach (which must be cooked) and canned artichokes in water. Since I rarely have cream cheese or parm, I use white organic cheddar. My family is always happy. Warm. A little spicy and tangy. I use homegrown sissoo spinach (which must be cooked) and canned artichokes in water. Since I rarely have cream cheese or parm, I use white organic cheddar. My family is always happy.Number of Servings: 12
Ingredients
-
Blend in Food processor:
1/2 Large Onion, Raw
2.5 oz. (about 4 handfuls or 6 cups) sissoo Spinach, fresh
4 cloves Garlic
4 oz Extra Sharp Cheddar, Organic Valley Vermont
1 cup organic valley cottage cheese, low fat
1 large egg
1 T EVOO
3 T Hemp Protein Powder
4 T Nutritional yeast
pulse in:
30 g. (4-6 pcs) Mezzetta sun ripened dried tomatoes, soaked in hot water
1/4 cup Mezzetta pepper rings
1 can Artichoke Hearts in water, Quartered, drained
Later, top with
4 Tbsp Parmesan Cheese, shredded or
Feta cheese
Tips
This can be frozen prior to baking. Can also be microwaved for 5-10 mins on medium (covered) to speed up bake time, and finished in a toaster oven or under the broiler in the oven.
Directions
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.
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