Spinach and Artichoke Dip with Brussels Sprouts

Have you ever found yourself unable to stop eating a really great hot dip? Well brace yourself...this week's CSA share includes amazingly green and beautiful brussels sprouts as well as a full bag of dark spinach. This spinach and artichoke dip with a twist will impress all your guests. Another awesome tid bit: you can make this ahead of time and let it sit overnight, all you have to do the day of is bake about 15 minutes longer than suggested baking time in this recipe.

Ingredients:
1/2 lb spinach
12-15 Brussels Sprouts, trimmed, halved and chopped 
1 yellow onion diced
2 cloves crushed garlic
2 cans quartered artichoke hearts, drained
1 8oz block cream cheese
1⁄2 cup sour cream
2 cups grated cheese of choice (I like cheddar)
Salt and pepper to taste.
Carrots, kohlrabi, radishes, salad turnips, or other vegetabes for dipping (I used purple carrots)
Corn chips or crackers for dipping

Method:
Sauté the onion over medium heat for 5 minutes. Add the garlic and Brussels and sauté 10 more minutes, covered. The Brussel sprouts should start to soften significantly as you cook. Next add the artichokes and cook for 5 minutes uncovered. Add the chopped spinach and cover for 5 minutes, over low heat.

Next add the cream cheese and cover again. Allow the cream cheese to soften before stirring.

​Add in the Sour cream and grated cheeses. Stir well. Taste before adding salt and pepper. The cheeses can make this pretty salty. I like to add lots of pepper, and sometimes even a dash of cayenne or pepper flakes.

Transfer from the stovetop pan into an oven safe dip dish. I like to use a pie pan or smaller casserole dish. If you want a crispy top, reserve 1⁄2 cup cheese for the top and sprinkle before baking! Bake uncovered for 20 minutes at 350 degrees. Serve with a variety of veggies and crackers! The CSA purple carrots look amazing beside this masterpiece!