Baked Spinach & Artichoke Dip with Gouda

Directions

1. In a large skillet, heat canola oil over medium-high heat and sauté onion for 5 minutes, until soft. Add garlic and spinach and cook for 3-4 minutes, until spinach wilts and any excess moisture has cooked off. Add cumin and salt, stir to combine and remove from heat. Preheat oven to 350°F (180°C).
2. In a food processor, add cream cheese, sour cream, lentils, artichoke hearts and spinach mixture. Pulse until almost smooth, scraping down the sides of bowl as required. Add half of the amount of Gouda and Parmesan, salt and pepper. Pulse until combined.
3. Transfer to a shallow baking dish, cover loosely with foil and bake for 20 minutes, until warmed through. Remove foil, sprinkle with remaining Gouda and Parmesan and bake another 10-15 minutes, until cheese is melted and edges are bubbly. Serve warm with pita or tortilla chips, sliced fresh baguette or grainy crackers.