Spinach and Artichoke Dip

1/3 cup roasted garlic puree (can make fresh or use garlic puree in jar)
1/3 cup fresh-grated raw parmesan cheese
1 (10 oz) box chopped frozen spinach, defrosted and squeezed dry
3 canned artichoke hearts, drained well and coarsely chopped
1 cup organic heavy cream
Sea salt and pepper to taste
1 ½ cups shredded raw jack cheese

Preheat oven to 375 degrees.
Combine all ingredients except jack cheese in a mixing bowl. Make sure squeezed spinach is well distributed.
Transfer entire mixture to a 1 quart crock dish and sprinkle top with jack cheese.
Bake in oven for 10-12 minutes or until cheese melts and dip is bubbling around sides.

Serves 6

Can be served with fresh cut veggies or grain-less crackers for dipping

About the author

cnp4you@gmail.com Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth. Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification. You can also find her on Facebook and Google+