In Love with Lavender

Photos via Alley B Events

Recipe via A Pretty Life in the Suburbs

Artichoke & Spinach Dip1 can (14 oz) artichoke hearts, not marinated
1/2 large onion, coarsely chopped
2-3 large cloves garlic, cut into thirds
1 tbsp olive oil
salt & pepper to taste

1 can (19 oz) white kidney beans (no salt added)
1 cup sour cream (can use light)
1 tub (8 oz) garden vegetable cream cheese (can use light)
1/2 tsp grated lemon zest
4-5 dashes hot sauce
1/2 package (10 oz) frozen spinach, thawed, and squeezed dried
1 cup Asiago cheese, shredded

• Preheat your oven to 425 degrees.
• Drain and dry the artichoke hearts, then cut them in half.
• Place the artichokes, chopped onions and garlic into a roasting dish, and toss with the olive oil.  Season with salt & pepper.  Bake for 30 minutes.  Make sure to check them and stir a couple of times so they don't burn.
• While the artichoke mix is roasting, get out your food processor!  Put the beans, sour cream, cream cheese, lemon zest, and hot sauce into the processor, and whirl until smooth.
• When the vegetables are done roasting, remove them from the oven and let them cool for about 5 minutes.  
• Lower the oven temperature to 375 degrees.
• Once the veggies have cooled slightly, add them to the food processor and pulse on and off until the mixture is blended, yet still chunky.
• Transfer this mixture to an oven proof serving dish, and add the spinach and Asiago cheese.  Mix well.
• Bake uncovered for 30 minutes, until the mixture is bubbling around the edges.  Cool for about 5 minutes before serving!