| Servings | Prep Time | Cook Time | Total Time |
| 8 | 15 Min | 25 Min | 40 Min |
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes or in a skillet over low heat. This dip does not freeze well due to the dairy content.
Spinach is a bona fide superfood packed with vitamins A, C, and K, along with iron, magnesium, and folate that support bone health, immunity, vision, and cardiovascular function5. The phytonutrients in spinach, including lutein and zeaxanthin, protect against age-related macular degeneration and cataracts, while its high fiber content supports digestive health and weight management6. Artichokes provide more than 20% of the daily recommended fiber in a single serving and contain more antioxidants than any other cooked vegetable4. Artichokes naturally increase bile production, which aids liver detoxification and fat digestion, and their prebiotic inulin fiber promotes beneficial gut bacteria3,4. The sour cream in this recipe, when sourced as organic full-fat cultured cream, offers probiotics that support gut health and healthy fats like conjugated linoleic acid that reduce inflammation1. The optional turmeric adds curcumin, a powerful polyphenol with anti-inflammatory and antibacterial properties that supports liver detoxification and may help address conditions ranging from cardiovascular disease to heavy metal poisoning2.