Food & Health

Baked Spinach and Artichoke Dip with Gouda

Serving Size: 8-10


1 tbsp
canola oil
15 mL
small onion, chopped
2 cloves
1-10 oz bag
baby spinach, chopped
300 g
1/2 tsp
ground cumin
2 mL
1/2 tsp
2 mL
1- 8 oz package
cream cheese
250 g
1/4 cup
sour cream
60 mL
1 cup
cooked lentils
250 mL
1-4 oz jar
marinated artichoke hearts, drained & chopped
110 mL
1/2 cup
grated gouda cheese
125 mL
1/2 cup
grated parmesan cheese, divided
125 mL
ground black pepper


1. In a large, heavy skillet, heat canola oil over medium-high heat and sauté the onion for 5 minutes, until soft. Add the garlic and spinach and cook for 3-4 minutes, until the spinach wilts and any excess moisture has cooked off. Add the cumin and salt, stir to combine and remove from the heat. Preheat the oven to 350°F.

2. Place cream cheese, sour cream, lentils, artichoke hearts, and spinach mixture in the bowl of a food processor and pulse, scraping down the sides of the bowl, until almost smooth – do not worry about a few remaining chunks. Add half the Gouda and Parmesan and a pinch of salt and pepper. Pulse until combined.

3. Transfer to a shallow baking dish, cover loosely with foil and bake for 20 minutes, until warmed through. Remove the foil, sprinkle with remaining Gouda and Parmesan and bake another 10-15 minutes, until the cheese is melted and the edges are bubbly. Serve warm with pita or tortilla chips, sliced fresh baguette, or grainy crackers.

Nutrition Facts

Based on a serving of

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