Spinach Artichoke Dip

Spinach Artichoke Dip

INGREDIENTS

• 2 – 10oz bags of Stahlbush Island Farms frozen Cauliflower Florets – OR – 2 10 oz. bags of Stahlbush Island Farms Riced Cauliflower
• 2 garlic cloves
• 1 – 10oz bag of Stahlbush Island Farms Frozen Spinach
• 1 – 14oz can whole artichoke hearts, drained, patted dry, and chopped
• ⅓ cup chopped scallions
• ½ cup whole milk Greek yogurt
• 1½ tablespoons extra-virgin olive oil
• 1 tsp teaspoon Dijon mustard
• 1 teaspoon sea salt
• 1 ½ cups white cheddar cheese
• Pinches of red pepper flakes
• Choice of bread or crackers for serving
• Chopped parsley for garnish

INSTRUCTIONS

• Preheat the oven to 450°F and generously oil an 8-inch cast iron skillet.
• Steam the cauliflower and garlic with a small amount of water until tender, about 5-6 minutes. Remove any excess water and set aside to let cool a bit.
• Coarsely chop the spinach and add it to a large bowl with the artichokes and scallions.
• In a blender, blend together the cauliflower, yogurt, olive oil, mustard, and salt and blend until creamy. Add this into the bowl with the spinach, artichokes, and scallions, and mix together until combined. 
• Spread the spinach mixture into the skillet and top with the cheese. Sprinkle with red pepper flakes if desired. 
• Bake 15 to 18 minutes, or until the cheese on top is browned and bubbling.
• Garnish with parsley & serve with your choice of bread or crackers.