Shaman Spice Recipes
Spinach and Artichoke Dip
Ingredients: 3 oz. onion, medium diced small. 250 grams cream cheese 250 grams sour cream 2 tsp. garlic, finely chopped 1 tsp. unsalted butter 2 tsp. Worcestershire sauce ¾ lbs. frozen chopped spinach 8 tbsp. grated Parmesan cheese ½ lb. Artichoke hearts, canned and drained, chopped course 1 tbsp. “Shaman Spice” Instructions: Cook onion and garlic in butter on medium heat until tender, without browning. Add the spinach and cook until hot. Set aside to cool. Put the artichokes, cream cheese, sour cream, worcestershire, parmesan cheese and “Shaman Spice” into a medium sized mixing bowl with cooked ingredients. Blend together well with rubber spatula. Tranfer to casserole dish and refrigerate for 1 hour. This recipe makes a great dip for vegetables and tortilla chips.

Shaman Spice Recipes

Spinach and Artichoke Dip

Ingredients:
3 oz. onion, medium diced small.
250 grams cream cheese
250 grams sour cream
2 tsp. garlic, finely chopped
1 tsp. unsalted butter
2 tsp. Worcestershire sauce
¾ lbs. frozen chopped spinach
8 tbsp. grated Parmesan cheese
½ lb. Artichoke hearts, canned and drained, chopped course
1 tbsp. “Shaman Spice”

Instructions:
Cook onion and garlic in butter on medium heat until tender, without browning.
Add the spinach and cook until hot. Set aside to cool.
Put the artichokes, cream cheese, sour cream, worcestershire, parmesan cheese and “Shaman Spice” into a medium sized mixing bowl with cooked ingredients.
Blend together well with rubber spatula. Tranfer to casserole dish and refrigerate for 1 hour.

This recipe makes a great dip for vegetables and tortilla chips.