Every time you feel in God's creatures something pleasing and attractive, do not let your attention be arrested by them alone, but, passing them by, transfer your thought to God and say: "O my God, if Thy creations are so full of beauty, delight and joy, how infinitely more full of beauty, delight and joy art Thou Thyself, Creator of all!
- Nicodemus of the Holy Mountain

You can’t get to joy by making everything perfect. You can only get there by seeing in every imperfection all that’s joy.
-Ann Voscamp

Monday, June 27, 2011

Spinach Artichole Dip

Our local whole foods co-op makes an awesome spinach artichoke dip. I've long wanted to create one like it. With the spinach growing well, it was time! This is it! There is no noticeable difference between this and the co-op's except that mine turned out slightly thinner than theirs. This stuff rocks! My fave ways to enjoy it so far are with sea salt pita chips and in a whole wheat tortilla. I'm sure I'll find many more.

The ingredients:

about 4 cups spinach, loosely packed
1 can artichoke hearts
3/4 c. grated Parmesan cheese
juice of one lemon
2 cloves garlic
1 bunch scallions (about 10)
1 roasted red pepper, skin and seeds removed
about 1/2 c. mayonnaise
1/2 t. salt
1/4 t. fresh ground pepper

Disclaimer: I don't measure, so these are approximate. However, it's a very forgiving recipe and you can do this all to taste.

Put all the ingredients in a food processor and pulse until minced. If you want certain things smaller, add them first and gravitate toward those ingredients you want chopped into larger pieces. Adding part or all of the lemon juice and mayonnaise with the first ingredients will help them whiz through the processor blades more efficiently, especially the spinach.

When you're finished, you should have this creamy, delicious party in a bowl, just waiting for your taste buds to show up. Yummy!


  1. I THINK I should try this but omit the artichoke-they taste to rich for me