Spinach and Artichoke Stuffing

Not your traditional “stuffing” however a healthy twist that can be used as an appetizer or side dish during the holidays and beyond. Artichokes are a prebiotic protecting us against colds while spinach provides vitamin C and fiber to boost overall health.

Ingredients:Spinach Artichoke Dip

  • 2 TBSP olive oil
  • 1 tsp chopped garlic
  • 1 (14 oz) can of quartered artichokes drained & chopped
  • 6-9 cups of fresh spinach (1 handful =1 cup)
  • 5 oz log of soft goat cheese or cream cheese
  • Salt and pepper to taste
  • Dash of cayenne pepper

Directions:

    • Place 2 TBSP of olive oil into a large skillet with medium heat
    • Add garlic and stir for 1-2 minutes until fragrant
    • Add artichokes and spinach stirring continuously until wilted & hot throughout
    • Remove from heat and mix in cheese to the skillet, stirring until mixed
    • Season to taste with salt, pepper and a dash of cayenne

This filling can be used as a dip for crackers, pita chips or vegetables. It can also be used as a topping for stuffed peppers, baked potatoes or as a pizza topping on naan bread. You can also mix in toasted pine nuts, chopped chicken and pasta to turn this dish into a meal. Garnish with chopped red pepper for a festive appeal!

If you are a patient and have questions about your diet, please ask your oncologist at your next appointment about receiving a complimentary nutritional session with Melanie Mitchell, SNCC Registered Dietitian.

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