Baked Spinach & Artichoke Dip with Gouda –

Baked Spinach & Artichoke Dip with Gouda

  By lentilsorg      

July 10, 2015

.0 0

A yummy snack for your next celebration!

  • Prep: 20 Minutes
  • Cook: 35 Minutes
  • 20 Minutes

    35 Minutes

    55 Minutes

  • Yields: 36


  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.


1 Tbsp (15 mL) canola oil

1 small onion, chopped

2 garlic cloves, crushed

1 (10 oz/300 g) bag baby spinach, torn or chopped

1/4 tsp (1 mL) cumin

1/4 tsp (1 mL) salt

1 (8 oz/250 g) package cream cheese, softened

1/4 cup (60 mL) sour cream

1 cup (250 mL) canned lentils, drained well

1 (4 oz/110 mL) jar marinated artichoke hearts, drained and coarsely chopped

1/2 cup (125 mL) grated aged Gouda, divided

1/2 cup (125 mL) freshly grated Parmesan cheese, divided

1/4 tsp (1 mL) freshly ground black pepper

1/4 tsp (1 mL) sea salt


Nutrition Facts

Serving Size2 Tbsp (30 mL)
Sodium150 mg
Potassium33 mg
Protein3 g
Cholesterol15 mg
Sugar0 g
Total Fat4.5 g
Saturated Fat2.5 g
Total Carbohydrates3 g
Dietary Fiber1 g