Warm Artichoke & Spinach Dip Camelina Style

1/4 cup (65 ml) of virgin camelina oil Signé caméline

1 package of spinach (142 g), washed and stemmed

1 package (250 g) of cream cheese spread

1/4 cup (65 ml) of mayonnaise

1 cup (250 ml) of grated fresh Parmesan cheese

1 cup (250 ml) of grated Monterey Jack cheese

2 cloves of garlic, chopped

1 tsp. (5 ml) of hot sauce of your choice

2 tsp (10 ml) of Worcestershire sauce

Pepper to taste

6 artichoke hearts, drained and chopped

4 green onions, thinly sliced

2 tablespoons (30 ml) of lemon juice

1 tablespoon (15 ml) of plain camelina seeds Signé caméline

1. In a saucepan, drop the spinach in 60 ml of water. Drain and cool.
2. Remove excess water and chop spinach when cold.
3. In a food processor, combine cream cheese, mayonnaise, parmesan, Monterey Jack, hot sauce and Worcestershire sauce. Season.
4. Transfer the mixture to a bowl, add and mix the artichokes, green onions, garlic. lemon juice and spinach.
5. Heat 3 minutes in a microwave oven.
6. Garnish with camelina seeds.
7. Stir well and serve the dip with corn chips.