This Sunday I had a group of ladies over to discuss spring cleaning with essential oils. We made a few DIY items to kick-start our spring cleaning. We also chatted and caught up over some refreshments. One of the items was this refreshing Lemon Basil Spinach Artichoke Dip. It came together easily and was a rich, creamy, refreshing hit! Enjoy!
Lemon Basil Spinach Artichoke Dip
14 oz can Artichoke Hearts , drained and chopped
1/2 c. Sour Cream
1/2 c. Mayonnaise
8 oz Cream Cheese, room temperature
1 c. (plus 1/4 c.) Freshly Grated Parmesan Cheese
1 clove Garlic, minced
1/2 c. Frozen Spinach, thawed and water squeezed out
1 drop Lemon Vitality Oil
1 drop Basil Vitality Oil
Preheat oven to 350 F.
Combine all ingredients in a mixing bowl, reserving 1/4 c. Parmesan Cheese, until smooth. Place in a greased baking dish. Sprinkle reserved Parmesan Cheese on top.
Bake for about 20 minutes or until hot and bubbly. Serve warm with crackers or bread.
Spinach Artichoke Scramble
2 Eggs, lightly beaten
1-2 Tb. Lemon Basil Spinach Artichoke Dip, room temperature
1 tsp. Chopped Fresh Parsley (optional)
Add half the dip to the beaten eggs; whisk to combine.
Scramble eggs as usual, folding in the remaining dip when the eggs are almost done. Serve with a sprinkle of parsley and a dash of Tabasco Sauce on toast. (Or skip the toast if you’re keto-conscious!)