Goat Cheese Spinach and Artichoke Dip

I LOVE spinach artichoke dip.  Sadly it is always packed with cream cheese, Parmesan and mozzarella.  Here is my perfected cow dairy free version.


  • One 14-ounce jar of artichoke hearts, drained and rough chopped
  • 10 ounces of  frozen spinach
  • 1 pound soft goat cheese
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 garlic clove, minced
  • 2 tablespoon minced shallot
  • ½ cup manchego, grated
  • 1 tablespoon parsley
  • 1 tablespoon chives
  • ½ tablespoon basil
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper


  1. In a food processor, mix all ingredients except the  until well incorporated and creamy.
  2. Pour into a pyrex
  3. Top with manchego
  4. Bake in a 375 degree oven until golden bubbly

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