A-Freaking-Mazing Artichoke Dip

I have a new addiction, PINTEREST!  Some of you may know exactly what I’m talking about, and for those of you that don’t…really I’m sorry.  Sorry because if you venture over there I fear you will also succumb to the dark side.  The hours I should spend here with you, blogging about what I’m currently stuffing my face with are increasingly being spent on this devil of a site.  What is it exactly?  The best way for me to explain it would be to call it a virtual ‘favorite things’ folder.  You know how we used to cut things out of magazines and put them in a drawer?  Basically it’s the same thing but online.  Recipes, clothes, decorating ideas, you name it it’s on there.  And I’m obsessed…thanks again Jen!

So what does Pinterest have to do with food?  Well as I mentioned there are recipes out there, and yes Primal and Paleo recipes too!  They don’t advertise them that way but when you click on an image it will jump you over to the website where the main recipe can be found.  And some of these gems end up being Paleo and Primal friendly.

This brings us to the reason you are all here, today’s recipe for A-Freaking-Mazing Artichoke Dip.  I loved the name so much I’m keeping it!  And it definitely lives up to its name; I literally ate an entire pan in one weekend.  With homemade corn tortilla chips, with veggies, plain, even stirred into a frittata for breakfast…this stuff is amazing. And I can’t wait to give those Cheese Crisps a whirl.

I made a couple minor tweaks to the original recipe, and with the start of football season officially kicking off last night tonight I can think of anything better to sit and munch on while watching the big game.  Go Pack!

A-Freaking-Mazing Artichoke Dip
Serves a crowd

1 8oz brick of Farmer’s Cheese at room temperature
* You can also substitute cream cheese, but I prefer the dryness of Farmer’s Cheese
¼ cup of sour cream
1 cup of fresh chopped greens
* I used spinach and kale but frozen spinach will also work
2 cans of quartered artichoke hearts packed in water
1 tablespoon sriracha (of course!) or chili powder
1 tablespoon garlic powder
A couple grinds of fresh cracked pepper
½ cup fresh grated mozzarella cheese, reserve a little to sprinkle on top

Mix all ingredients together in a large bowl and pour into a greased baking dish.  Top with remaining mozzarella cheese and pop into a preheated 350° oven for 30 to 45 minutes.  Crank your broiler on high and let the top get all crispy and brown.  Then don’t be like me and stuff your face the minute it comes out of the oven, its hot people…enjoy!



  1. Good grief, now I have to break my juicing diet again! ;)

  2. This is now the second time I've used your recipe for this. This time, I doubled the cream cheese, used a whole package of spinach (just a 1/3 of a cup extra), and doubled the sriracha. This was a total hit last time I made it but I wanted just a bit more cheese and a little more spice. I will be bringing it to a pot luck tonight where I'm sure it will be eaten up quickly! SO much better than store bought!

  3. Do you drain the artichokes?