SugarRoti Artichoke & Spinach Dip Recipe

Ingredients:

• 2 tablespoons of olive oil or ghee (clarified butter)
• 1 SugarRoti Potato Cauliflower Nu Spice Package
• 1 10 oz frozen chopped spinach, thawed, drained and squeezed dry
• 1 14 oz can artichoke hearts, drained and chopped
• 8 oz cream cheese, at room temperature
• ½ cup sour cream
• ¼ cup mayonnaise
• ½ cup shredded mozzarella
• ¾ cup Parmesan

• 1 medium serrano chili, finely chopped (remove seeds for milder spice)
• 1/4 cup cilantro

Preparation:

Preheat oven to 350°F.

1. Heat oil in a large saucepan over medium heat. Add SugarRoti Potato Cauliflower Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
2. Add spinach, artichoke hearts and serrano. Sauté (3-5 min).  Remove from heat.  Remove chili pepper and cool.
3. In a bowl, mix cream cheese, sour cream, mayonnaise until smooth.  Mix spinach and artichoke mixture, mozzarella, ½ of the Parmesan and transfer to baking dish.  Top with remaining Parmesan and bake until the dip begins to bubble (25-30 min).
4. Garnish with chopped cilantro and serve with toasted bread, crackers or chips.