Adapted from Best of the Best from Colorado, this recipe is so named, according to their description, because the recipe poster's father was a sheep rancher. This is supposedly a best selling recipe on the menu at River City Cafe in Colorado. I have not tried this yet, but since any spinach dip calling for fresh spinach appeals to me, I wanted to share it. This is very different from the usual spinach dips. I have never seen another version quite like this one. I am guessing at the cook time, which I will update once I try this. This makes enough dip for your whole herd! ;). To me, this is perfect football party food!
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Units: US | Metric
- 1 (8 ounce) can water-packed artichoke hearts, drained and quartered
- 6 ounces asiago cheese or 6 ounces parmesan cheese, finely grated
- 3 ounces fresh spinach, washed and patted dry
- 1 pint half-and-half cream or 1 pint light cream
- 20 ounces sour cream
- 24 ounces cream cheese or 24 ounces neufchatel cheese
- 8 ounces heavy cream
- pita bread, cut into triangles, as dippers
- 1Mix all ingredients except the pita triangles in a food processor and combine until dip is mostly smooth with a few chunks of artichokes.
- 2Heat by placing in a micro-safe dish and microwave until warmed through (5 minutes, stir, repeat several times as needed) or place in an oven safe dish and bake at 350 F until bubbly and warmed through, about 20-30 minutes or so.
- 3Serve with pita triangles as dippers, or whatever you prefer.
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Nutritional Facts for Fresh Spinach & Artichoke Dip (Aka Sheep Dip)
Serving Size: 1 (2319 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5235.9
- Calories from Fat 4560
- Total Fat 506.7 g
- Saturated Fat 316.9 g
- Cholesterol 1515.8 mg
- Sodium 2907.8 mg
- Total Carbohydrate 99.6 g
- Dietary Fiber 14.3 g
- Sugars 5.9 g
- Protein 99.9 g
The following items or measurements are not included: