Reporting back...

I made the Spinach Artichoke Dip this time using fresh spinach -instead of frozen.  I took about 10 oz. of fresh spinach, steamed it, then chopped it.  I did remove some large stems -not sure if that made a difference.  I have to say this is the best spinach artichoke dip I have made- and possibly had!  No more frozen stuff for us and next time I think I may use the whole 2 lb. container of spinach from Costco- why not, right?

Spinach Artichoke dip

This is one of those recipes-believe it or not- that you can actually make healthy.

The original recipe is from kraft foods but I have found a way to transform it to give you more health benefit and homemade style- depending on how extreme you want to go.

The thing that helps give it a nutritional benefit and more homemade is using a homemade Mayo

Garlic Mayo from: GreenSmoothieGirl
5 garlic cloves
1 egg yolk (organic, free-range)

1/2 c. extra virgin olive oil
1/4 c. flaxseed oil
1 T. fresh lemon juice
1/2 tsp. sea salt
1/4 tsp. ground black pepper

Put all the ingredients except for the oils and puree briefly.  Gradually add the oils in a very thin stream, with blender on low, until smooth and well incorporated.


The oils used in this mayo along with the artichokes are considered to be healthy fats.  Remembering still all things in moderation.

Spinach Artichoke Dip

1 (10 oz.) package of frozen spinach
14 oz can of artichokes
1 lb Mozzarella Goat cheese or Mozzarella Cheese
3/4 cup fresh grated Parmesan cheese
Garlic Mayo (recipe as follows)

Mix ingredients together. Put in a greased baking dish and cook for 20 minutes on 350 degrees.

We eat it with some great organic tortilla chips from Costco, with carrots and celery, or sometimes just by itself.

My next attempt is using fresh spinach.