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DIP: Sundried Tomato, Spinach & Artichoke Dip


From our friend,
Chef Laurie Erickson, CE, CSN, CFT


  • 2 tablespoons Herbes de Provence Olive Oil
  • 1/2 cup yellow onions, chopped fine
  • 1 teaspoon fresh garlic, chopped fine
  • 1 cup sundried tomatoes, sliced
  • 1 10-ounce box frozen chopped spinach, defrosted
  • 1 10-ounce box frozen artichoke hearts, defrosted and chopped (Birds Eye brand)
  • 3/4 cup cream
  • 3/4 cup fresh grated parmesan cheese
  • salt and pepper


  1. Heat a large skillet until hot, but not smoking.
  2. Add the olive oil.
  3. Lower the heat to medium, and add the onions and garlic.
  4. Saute' until wilted but not brown (about 3 minutes).
  5. Add the spinach, sundried tomatoes, and the artichokes; mix well.  Cook until most of the liquid from the spinach and the artichokes has evaporated.
  6. Add the cream and mix well.
  7. Remove pan from heat and add the parmesan cheese.
  8. Stir to combine; season with salt and pepper.

Serve with baked tortilla chips!