Spinach and Artichoke Dip

Spinach and artichoke dip seen from above
Makes 4 servings


  • 1 cup Onion, chopped

  • 1 clove Garlic, minced

  • 1 teaspoon refined Coconut Oil

  • 1 can whole Artichokes, rinsed

  • and drained

  • 2 cups fresh Spinach, packed

  • 1⁄2 wheel of SriMu Spire, cubed

  • 1 tsp Lemon Juice

  • 1⁄8 teaspoon Salt

  • 1⁄4 teaspoon Black Pepper


  1. Preheat the oven to 350 F. Heat a small pan on medium-low heat. Add the oil then the onions and garlic. Stir and saute until the onions are translucent. Remove from heat.

  2. In a food processor add the artichokes and spinach. Pulse two or three times until roughly chopped. Add the sauteed onions and garlic, SriMu Wheel, lemon juice, salt and pepper. Pulse again until all the ingredients are just incorporated, making sure not to over blend.

  3. Transfer the dip into an oven safe bowl and bake for 25 minutes. Turn the oven to broil and bake for 5 minutes or until the top is golden brown.

  4. Remove from heat and serve immediately with artisanal bread, veggies and crackers. Enjoy!