Spinach and Tomato Artichoke Dip

Don’t worry, we wouldn’t ruin a classic. In fact, this artichoke dip will have you second-guessing every artichoke dip you’ve had up to this point. We like to use REAL food and keep it simple, or “bare bones,” as our brand name suggests. Personally we like eating balanced dishes, where you can taste and feel the texture of each ingredient. Artichoke dip is one of those dishes that graces just about every mediocre chain restaurant’s appetizer menu, and let’s be honest, is often disappointing. Most artichoke dip is too cheesy. Yes, we said it: Too cheesy. The top web search result for artichoke dip yields this recipe, which has sour cream, cream cheese, mozzarella, and parmesan. That’s just too much cheese to taste anything else, so we switched it up a bit and kept it simple with a handful of fresh ingredients, and of course, bone broth.

Spinach and Tomato Artichoke Dip

Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes

  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1 tbsp ghee or avocado oil
  • 4 handfuls fresh spinach, chopped
  • 1 cup bone broth (we used our Tomato & Spice)
  • 1 cup artichoke hearts (jarred or canned), chopped
  • 1 cup fresh tomatoes, diced
  • 1 cup parmesan, grated
  • salt and pepper, to taste

In a pan over medium heat, saute shallot and garlic until fragrant.

Add spinach, bone broth and artichokes to pan. Stir and let simmer.

Simmer until broth is almost evaporated. Remove dip from pan and let cool.

Stir in tomatoes and parmesan cheese. Season with salt and pepper to taste.

Serve with seeded crackers. We love Simple Mills seeded or almond flour crackers.


tomato artichoke dip

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