Baked Artichoke Dip

With the beautiful fall weather, it is a great time to get together with family and friends. It is always handy to have an easy dip recipe for entertaining or to take, when you have been invited to a get together. This one is good spooned onto crackers. Artichokes come from the same family as thistles. Artichokes are not a common food to eat on the prairies, but you can grow them in Alberta and Saskatchewan as annuals. Artichokes have numerous nutritional benefits. They are delicious in this dip. Artichokes are a good source of fiber and they are very high in antioxidants. Studies have shown that an extract of artichoke reduces both overall cholesterol and bad cholesterol due to the compound cynarine found naturally in artichokes.The cynarine compound is useful in detoxifying our liver and kidneys, and increasing bile production. Artichokes are a good source of natural potassium, which also helps to flush out toxins and reduce bloat. For those suffering with gout, artichokes, garlic and dairy in this recipe are your friends, as they all contain nutrients that lower uric acid in the blood.

When cutting the artichoke, you may find sometimes the outer leaves are tough at the ends, so discard the outer tough leaves. As you probably suspect spinach, is very healthy, containing vitamin K, vitamin A, vitamin C, folate,manganese, magnesium, iron, vitamin B2, calcium and much more. Spinach also contains important flavonoids that have shown promise in studies concerning the prevention of prostate and breast cancer. Spinach has antioxidants that help prevent cellular inflammation, macular degeneration and cataracts in our eyes.

Baked Artichoke Dip

2/3 cup sour cream

2/3 cup mayonnaise

1/2 cup grated parmesan cheese

1/2 cup mozzarella or marble cheese

1 cream cheese block, 8 ounce (250

grams), softened

1 cup artichoke, canned or pickled,

chopped

1/4 teaspoon pepper

1/4 teaspoon salt

2 clove garlic, finely minced

Sprinkle of dill and/or parsley, (optional)

Add all the ingredients into an oven proof baking dish and stir to combine. Bake for 20 – 25 minutes, or until bubbly around the edges and hot in the center.

Baked Spinach Artichoke Dip

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup grated parmesan cheese

1/2 cup mozzarella or marble cheese

1 cream cheese block, 8 ounce (250

grams), softened

1 cup artichoke, canned or pickled,

chopped

1/2 cup frozen spinach, thawed and

chopped

1/4 teaspoon pepper

1/2 teaspoon salt

2 clove garlic, finely minced

Add all the ingredients into an oven proof baking dish and stir to combine. Bake for 20 - 25 minutes, or until bubbly around the edges and hot in the center.