Indulge in our elevated spin on the classic spinach and artichoke dip, where creamy goat cheese meets fresh spinach and artichokes, creating a flavor blend that keeps you coming back for more. This versatile appetizer strikes the perfect balance between comfort and sophistication, pleasing any crowd, any time.
Continue making dishes that inspire by taking it to the next level with Solspring®, and learn more about Demeter Certified Biodynamic® ingredients – that are better for you and our planet.
1 bunch spring onions (about 7), white and green parts, chopped
½ Tbsp. Solspring® Biodynamic® Organic Basil Leaves
11 oz. organic baby spinach
Pinch chili flakes, if desired
Solspring® Real Salt® Ancient Fine Sea Salt, to taste
Solspring® Biodynamic® Whole Black Peppercorn, to taste
10 ½ oz. goat cheese at room temperature
1 cup Greek-style yogurt
2/3 cup chopped fresh dill
1 (14 oz.) jar Solspring® Biodynamic® Organic Artichoke Hearts, drained and coarsely chopped
4 oz. mozzarella, grated
1/3 cup pecorino Romano (sub with parmesan), finely grated
Directions
Preheat oven to 400°F.
Warm your cooking oil in a skillet over medium heat. Add the garlic and sauté for 2 to 3 minutes until fragrant.
Add the chopped spring onions and dried basil, and cook until the onions are soft. Next, add the baby spinach in batches, placing a lid on top of the skillet as you go, to help wilt the leaves. Once all the spinach has been wilted, season with chili flakes (if using), salt and pepper. Remove from heat, and set aside.
In an oven-safe bowl, mix the goat cheese with the yogurt and dill until fully incorporated. Fold in the artichoke hearts, mozzarella, and the cooked spinach mixture. Smooth out the top, then sprinkle with the grated pecorino.
Bake for 15 minutes, then switch to broil and cook for another 3 to 5 minutes until golden and bubbly.
Serve with chips, toasted pita bread or veggies, and enjoy!
USDA Organic
Biodynamic
