Simple Solstice Farms

A foraged twist on a classic Spinach Artichoke Dip

Ingredients

• 1 cup finely chopped onion
• 1 Tbsp minced garlic
• 1 1/4 cups artichoke hearts or foraged thistle buds drained and chopped
• 5 cups of roughly chopped greens (our version uses sochan (aka cutleaf coneflower) and violet leaves, feel free to use spinach in a pinch)
• 1/2 cup cream cheese
• 1/4 cup fresh grated parmesan cheese for topping
• 2 cups white melty cheese (we use a blend of camembert, gouda, and asiago)
• 2 tsp smoked paprika
• 1/4 tsp fresh ground nutmeg
• 1/8 tsp cayenne pepper
• salt and pepper to taste

Instructions

In a cast iron skillet or other oven safe pan

• Cook the garlic and onion in a splash of olive oil over medium heat until the onions are tender, about 5 minutes.
• Add the spices and vegetables and continue cooking until the greens are wilted.
• Turn your oven to broil
• Stir in all of the cheese except the parmesan and season with salt and pepper
• Sprinkle the top with parmesan and broil about a minute or until the cheese is melted and the top is golden and bubbly.

Serve with corn chips, crusty bread, or a raw veggie platter for dipping.