Ingredients
- 16 oz Good Culture sour cream
- 2 tablespoons olive oil
- 2 large shallots, thinly sliced
- 1 fresh spinach bundle, or 10 ounces packaged
- 9 oz artichoke hearts, roughly chopped
- 1⁄2 cup shredded vegan or dairy parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1⁄2 teaspoon pink sea salt
- freshly cracked black pepper, to taste
- fresh parsley, dill, or chives to garnish, optional
Directions:
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Add the olive oil to a large pan and place over low heat.
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Add the sliced shallots and a pinch of salt, and cook for 5 minutes undisturbed.
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Stir the shallots every 5 minutes until golden and soft, about 20 minutes total.
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Add the fresh spinach, and heat until just wilted, about 3-5 minutes.
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In a large mixing bowl, combine the sour cream, artichoke hearts, parmesan, and spices.
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Add the spinach and shallot mixture to the sour cream, and stir gently until combined.
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Taste for seasoning, and cover. Store in the refrigerator for up to 48 hours.
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When ready to enjoy, remove from the refrigerator and garnish with fresh herbs.
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Serve with toasted bread and crisp raw vegetables.
**to make lactose free, swap in Good Culture’s lactose free sour cream