Wow it’s been so long! I know too much time has past without any posts, I have a few good reasons or excuses but mostly just haven’t been creating anything new at all. I have one quick little recipe to share that I came up with over the holidays that was a huge hit and then a promise to post again soon. In fact, I have just been given a good amount of Saffron which is amazing because it’s expensive but also because I have never worked with it and have wanted to for a long while. Going to do some research and creating and get back to you very soon!
Sheep and Goat Cheese Spinach and Artichoke Dip
This is my healthier, dairy-free version of traditional spinach and artichoke dip, I honestly put this one together while guests were arriving for our Christmas party and thankfully, it turned out awesome. Kinda a hit at the party! Only thing of mention as far as the recipe goes is the vegetable bouillon cube, I think it’s important to find a good healthy brand because most have a lot of junk in them. I like GoBio, they are made with sea salt and are gluten free, GMO free, no MSG and yeast free.
Oven to broil
Glass baking dish
8 ounces Frozen Chopped Spinach, defrosted and drained
1/2 cube Vegetable Bouillon melted in a few tablespoons of warm water
1 can (4 ounce size) Artichoke Hearts, drained and chopped up
1/2 cup grated Perricone Romano
2 ounces Goat Cheese
2 tablespoons Full Fat Goat Yogurt
2 tablespoons Vegan Mayonnaise
1/2 head Roasted Garlic*
Sea Salt and Pepper
Combine all ingredients in glass baking bowl and bake in oven for 10 minutes until the top has turned lightly golden brown.
Serve with gluten-free chips or bread and veggies!
*Roasting garlic is incredibly easy, wrap a whole head in tin foil and place in 400 degree oven for 30-35 minutes.