spinach artichoke dip with caramelized shallots
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
Add the olive oil to a large pan and place over low heat.
Add the sliced shallots and a pinch of salt, and cook for 5 minutes undisturbed.
Stir the shallots every 5 minutes until golden and soft, about 20 minutes total.
Add the fresh spinach, and heat until just wilted, about 3-5 minutes.
In a large mixing bowl, combine the sour cream, artichoke hearts, parmesan, and spices.
Add the spinach and shallot mixture to the sour cream, and stir gently until combined.
Taste for seasoning, and cover. Store in the refrigerator for up to 48 hours.
When ready to enjoy, remove from the refrigerator and garnish with fresh herbs.
Serve with toasted bread and crisp raw vegetables.
**to make lactose free, swap in Good Culture’s lactose free sour cream