Spinach Dip with Essential Oils

This savory dip is great to use as a refreshment at an essential oil class, a side at a potluck dinner, or even a unique camping appetizer!

Spinach Dip

  • Servings: 10–12
  • Difficulty: Easy
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Ingredients & Supplies:

  • 1 cup (227 g) sour cream
  • 8 oz. (227 g) cream cheese, room temperature
  • 3/4 cup (60 g) shredded parmesan cheese
  • 3/4 cup (115 g) chopped frozen spinach, thawed and drained of excess liquid
  • 1/4 cup (30 g) bacon bits (optional)
  • 1 cup (150 g) frozen or canned artichoke hearts, chopped (optional)
  • 4–5 cloves garlic, minced
  • Salt to taste
  • 2 drops rosemary essential oil
  • 1–2 drops lemon essential oil
  • 1 drop black pepper essential oil

Instructions:

  1. Mix ingredients, except essential oils, together in a medium bowl.
  2. Cook mixture over medium heat for 20 minutes or so until hot and bubbly. This can be done on the stovetop, in the oven, in a slow cooker, or wrapped in aluminum foil and grilled or roasted over an open fire.
  3. Once warm, stir in the essential oils.
  4. Serve with baguette slices, crackers, or veggie slices (carrot sticks, cucumbers, broccoli, etc).

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