Wakame is a specific type of seaweed commonly found in miso soup, which prevents water retention and bloating. Packed with magnesium, calcium, and vitamin B12, wakame is a great ingredient to add into traditional spinach dip.
- 1 package frozen chopped spinach, thaw and squeeze dry
- 14 oz marinated artichoke hearts, drained and chopped
- 2 tbsp dried wakame seaweed
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1 1/2 cups parmesan cheese
- 2 tsp garlic, minced
Preheat oven to 375°F. Spray casserole dish with cooking spray and set aside.
Mix together spinach, artichoke hearts, seaweed, and Parmesan cheese. Combine remaining ingredients into the spinach mixture.
Bake for 20-30 minutes. Serve with crackers or toasted bread.