1-10 oz bag
baby spinach, chopped
1- 8 oz package
1-4 oz jar
marinated artichoke hearts, drained & chopped
grated gouda cheese
grated parmesan cheese, divided
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.
Based on a serving of