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Beet Artichoke Dip

We put a GoodHealthy twist on everyone’s favorite party dip with our creamy beet artichoke dip. It pairs perfectly with fireworks on this beautiful Fourth of July. Eat it hot or cold, but just be sure it eat it.


Recipe by @sweetestoccasion

+ 12 ounces GoodHealthy beet greens, roughly chopped

+ 2 (12 ounce) jars artichoke hearts, drained and coarsely chopped

+ 2 (8 ounce) package cream cheese, softened

+ 1/4 cup sour cream

+ 1/4 cup mayonnaise

+ 1 cup shredded parmesan

+ 1 teaspoon garlic salt

+ 1 teaspoon black pepper

1. Preheat oven to 400°

2. In a medium bowl, beat softened cream cheese with a hand mixer to completely soften

3. Add the chopped beet greens, artichokes, sour cream, mayonnaise, and parmesan. Mix well to combine.

4. Add garlic salt and black pepper and mix again

5. Spray a baking dish with non-stick spray, then transfer dip mixture to the baking dish

6. Bake at 400° for roughly 20 minutes (depending on the size of your baking dish) until dip is hot throughout and slightly golden on top


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