Rosemary & Artichoke Spinach Dip with Homemade Naan Chips
Rosemary & Artichoke Spinach Dip Ingredients:
3 cups fresh spinach
1/2 cup artichoke hearts
750 ml plain Greek yogurt
3/4 cup Onion, Garlic & Rosemary Hemp Heart Toppers
Homemade Naan Chips Ingredients:
4 slices naan bread
3 tbsp. Hemp Oil
3 tbsp. Onion, Garlic & Rosemary Hemp Heart Toppers
Rosemary & Artichoke Spinach Dip Directions
Steam the spinach in a medium-sized pot of boiling water. Once the spinach has cooked, pour it into a strainer and squeeze out the excess water. Chop the spinach and artichoke hearts into small pieces. Add the Greek yogurt, Onion, Garlic & Rosemary Hemp Heart Toppers, artichoke hearts, and spinach to a bowl and stir until well combined. Put the dip in the fridge for four hours or overnight to let the flavours combine. Serve with Homemade Naan Chips.
Homemade Naan Chips Directions
Preheat the oven to 300°F. Brush each slice of naan bread with Hemp Oil and sprinkle with Onion, Garlic & Rosemary Hemp Heart Toppers. Cut the naan bread into one-inch strips or triangles. Put the naan bread on a parchment-paperlined pan and bake for 10 to 15 minutes or until golden brown and crisp. Serve with Rosemary & Artichoke Spinach Dip.