Creamy Spinach Artichoke Dip
  • 1 Tbsp olive oil
  • 1 shallot, peeled and finely chopped
  • 1 (14 oz) can organic marinated artichoke hearts, drained
  • 4-5 cups fresh baby spinach leaves
  • pinch of coarse salt
  • ¾ cup Béchamel sauce (see recipe link above)
  • ½ cup grated gruyere cheese
  1. Preheat oven to Broil 400 F.
  2. Place olive oil in a medium non-stick pan and sauté the chopped shallot until soft.
  3. Add the drained artichoke hearts (cut them in quarters if they are not already cut), to the pan and continue to cook for a few minutes until slightly browned.
  4. Add the fresh spinach to the same pan and continue to cook, covered for a few minutes.
  5. Turn off the stove and add coarse salt.
  6. Place the artichoke/spinach mixture in a small baking pan and pour the béchamel sauce evenly over it.
  7. Sprinkle with grated cheese and place in preheated oven, close to the top broiler, for 10-12 minutes until the top is sizzling and perfectly golden.
Recipe by Cuisinicity at