Baked Spinach & Artichoke Dip with Gouda – Lentils.org

Ingredients

• 1 Tbsp (15 mL) canola oil
• 1 small onion, chopped
• 2 garlic cloves, crushed
• 1 (10 oz/300 g) bag baby spinach, torn or chopped
• 1/4 tsp (1 mL) cumin
• 1/4 tsp (1 mL) salt
• 1 (8 oz/250 g) package cream cheese, softened
• 1/4 cup (60 mL) sour cream
• 1 cup (250 mL) canned lentils, drained well
• 1 (4 oz/110 mL) jar marinated artichoke hearts, drained and coarsely chopped
• 1/2 cup (125 mL) grated aged Gouda, divided
• 1/2 cup (125 mL) freshly grated Parmesan cheese, divided
• 1/4 tsp (1 mL) freshly ground black pepper
• 1/4 tsp (1 mL) sea salt