Field Sow Thistle and Artichoke Dip (vegetarian)

Ingredients

• 8 oz cream cheese, room temperature

• ½ cup sour cream

• 3 cloves garlic, minced

• ⅔ cup parmesan cheese

• ½ cup mozzarella cheese

• 14 oz artichoke hearts, chopped

• 2 cups field sow thistle

• 2 tomatoes, diced 

• Pepper to taste

Prepare the Dip

1. In a pot, add sow thistle and a bloop of water. Heat until thistle is soft and limp and shrinks in size.

2. In a bowl, mix together cream cheese, sour cream, garlic, cheese and pepper.

3. Add in tomatoes, artichokes and thistle and stir well.

4. Grease a baking dish and pour mixture in.

5. Bake for about 20 minutes at 350℉ until heated and bubbly and golden brown.

6. Serve with tortilla chips, crackers or fresh baguette slices.