Sunday, September 13, 2009

Spinach Artichoke Dip

Savanna and I made this yesterday- SOOO good! Not really one of my healthiest recipes, but it's seriously good!

  • I package of organic frozen spinach, defrosted
  • 7-8 artichoke hearts, chopped (you can use the marinated kind or I just bought a bag of frozen hearts at Trader Joes and defrosted them)
  • 1/2 cup of grated mozzarella cheese (you can use any kind you like- if you use soy cheese, use the Follow Your Heart brand. It's the only kind that melts. We actually used goat cheese- sounds weird, but it's really good).
  • 3-4 garlic cloves, minced
  • 1 small onion, diced
  • 1 container of Tofutti Better Than Cream Cheese
  • garlic powder and sea salt to taste

Saute the onion and garlic in a little olive oil on low. Add the defrosted spinach and artichoke hearts. Stir in the Tofutti cream cheese and grated cheese and whatever spices you want until well mixed. Put this mixture in a baking dish and bake at 325 degrees until hot and cheese is melted all the way through- about 15- 20 minutes. Super fast, and super delicious!

***A friend of ours has a goat farm and she was telling us all about the benefits of using goat products over cow products. Now our family doesn't eat very much cow dairy, and I'm trying to get away from using soy products a lot, so we thought we'd give it a try. Goat's milk does have some lactose, but it does not have Casein, the protein in cow's milk. Casein is a huge allergen, and two out of the three of my kids can't tolerate it at all. Savanna really liked the goat cheese, and it tasted just like regular cheese in this dish. Even James thought it was great and ate it up- and that says a lot!

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