Recipes

We’re giving a classic spinach and artichoke dip the royal tinned fish treatment by adding a can of our bright and meaty LemonTuna to the mix. 

Ingredients:

1 tablespoon olive oil 

12 ounces spinach, roughly chopped*

1 clove of garlic, finely minced or grated on a Microplane 

Fine sea salt to season 

8 ounces canned artichokes, drained and roughly chopped 

8 ounces cream cheese 

4 ounces mozzarella 

4 ounces sour cream 

4 ounces Parmigiano Reggiano, plus more to top 

1 can Ekone Lemon Tuna 

Freshly cracked black pepper 

Corn chips to serve 

Add the olive oil to a saucepan set over medium heat. When hot but not smoking, start adding handfuls of spinach at a time—tossing it in the oil with tongs, and allowing it to wilt down before adding more spinach. Continue with this process until all of the spinach has wilted. Fold in the garlic, and cook for another minute or two. Season with a pinch of salt. 

Add the chopped artichokes, cream cheese and mozzarella, and continue cooking over medium-low heat until the mozzarella has melted and everything begins to look gooey. Take the pan off the heat and fold in the sour cream, parmigiano, and Ekone Lemon Tuna. Season with a few grinds of pepper. 

Transfer the dip to an oven safe casserole dish. Top it with lots of grated parmigiano, then transfer to your broiler. Broil until the cheese is melted and blistered, about 4-5 minutes depending on your oven. Serve with corn chips. 

*Make sure that the spinach you’re using is very dry. If there is any moisture on the leaves, you risk a wet and weepy dip.