Spinach Artichoke Dip

recipe by:

  • 1 can artichoke hearts drained and chopped⁣
  • ¼ onion sliced thinly ⁣
  • ⅓ cup Primal Foods Mayo⁣
  • ⅓ cup Forager Project  sour cream⁣
  • ½ cup shredded Violife Foods Parmesan cheese⁣
  •  4 Oz Daiya Foods cream cheese⁣
  • 1 package frozen organic spinach thawed and all liquid squeezed out
  • 2 garlic cloves⁣
  • 1 T olive oil⁣
  • 1 T lemon juice⁣
  • Salt and pepper ⁣to taste
  • Cauli Crunch Original
  1. Preheat oven to 375. Heat a pan with your olive oil on medium low heat, smash and peel whole garlic and put in oil till fragrant (about 3 minutes). Remove garlic and set aside. ⁣
  2. Add breadcrumbs to oil in skillet to toast for about 5 minutes, stirring occasionally. ⁣
  3. While crumbs are toasting in skillet combine all remaining ingredients into oven safe dish, mince your garlic and add to mixture. *Optional- sauté your onions before you add them to get them caramelized first 🤤 ⁣
  4. Top with toasty Cauli Crunch and more Parmesan. Bake at 375 for 15-20 minutes or until bubbly. ⁣
  5. Serve with your favorite dipping chips
  6. Enjoy!

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