Spinach and Artichoke Dip

Always a go-to for an easy make ahead appetizer because it’s gluten & meat-free. Tip: save leftovers & stuff in a chicken breast or baked potato!

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Step 1

Defrost & strain spinach (squeeze as much moisture out as u can) & strain + chop artichokes

Step 2

- Sauté onion & garlic in butter/oil, add red pepper flakes if using

Step 3

- Add remaining ingredients & mix well

Step 4

- Bake at 350° for 20 min & serve - or let heat up in slow cooker for an hour

Step 5

-Enjoy with tortillas chips, bread or veggies