Spinach & Artichoke Dip (Cold or Hot)

Soften 16 oz of cream cheese (2 blocks) to room temperature.

Place cream cheese in a stand mixer or mixing bowl.

Add 1 can of drained artichoke hearts after cream cheese is softened.

Optionally, chop 1 can of drained water chestnuts before adding to the mixture.

Thaw 12 oz of frozen chopped spinach, drain, and press to remove excess liquid.

Add spinach to the mixing bowl.

Add 1 tsp soy sauce, 1 tsp fine grind sea salt, 1 tsp onion powder, 1 tsp garlic powder, 0.5 tsp pepper, and 5 shakes of hot sauce to the bowl.

Mix on low speed, then increase to medium speed until well combined.

Scrape down the sides of the bowl and mix again briefly.

Serve dip cold or hot, refrigerate for 2 hours for best flavor.

For pinwheel sandwiches, spread 0.5 cups of dip on a room temperature tortilla, leaving a small edge.

Roll the tortilla tightly from the edge with dip to the opposite edge.

Cut the rolled tortilla into pinwheel slices.

Equipment Needed

Spice Level:

Dietary