Sorghum Spinach Artichoke Dip

Add a review

Dietary: Gluten-Free, Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

Ancient Grain Sorghum Quinoa & Brown Rice adds some whole grains to this delicious dip. Great as an appetizer or a light meal!

Prep: 15 min
Total Time: 40 min
Yield: 8 servings


  • 1 pkg Sorghum Quinoa & Brown Rice - Parmesan™
  • 4 cups baby spinach, lightly packed
  • 1 pkg. (8 oz.) cream cheese
  • 1/4 cup mayonnaise
  • 4 Tbsp. Parmesan cheese, shredded (divided)
  • 2 cloves garlic, minced
  • 1/4 cup milk
  • 1 tsp. dried basil
  • 1 can (6oz) artichoke hearts, drained and chopped


  • Prepare Sorghum Quinoa & Brown Rice side as directed on package.
  • Heat oven to 350°F. Spray 8x8-inch baking dish with cooking spray.
  • Place spinach in a microwave proof dish and add 1/4 cup water. Microwave on High 2 minutes. Drain well, pressing spinach with paper towels to remove excess liquid. Chop spinach.
  • In a large bowl, beat cream cheese with spoon until smooth. Beat in mayonnaise, 3 Tbsp. of the parmesan cheese, milk, garlic, and basil until well blended. Stir in spinach and artichokes. Stir in cooked Sorghum side. Spread evenly in baking dish. Sprinkle with remaining Parmesan cheese.
  • Bake 20-25 minutes or until thoroughly heated and top is browned. Serve with tortilla chips or baguette slices or vegetable tray for dipping.