Spinach Artichoke Dip

Spinach Artichoke Dip

I enjoy hosting a dinner party. I think the best part is introducing people to my plant-based world. I eat a lot of food. I eat a lot of DELICIOUS food. It’s fun to serve some of this delicious food to family and friends. I love to serve an appetizer at dinner parties. It gets the palate ready for the ‘main event’ and helps stave off the hunger pangs while I finish dinner. Typically, a spinach artichoke dip is full of dairy and fat – enough calories for a whole day! This dip is super flavorful and yummy without the dairy PLUS it is loaded with fiber and nutrients. It is creamy, slightly tangy, slightly spicy, and simply delicious! I like to serve this with baguettes, or crackers, or chips, or even fresh veggies. Your guests will love this dip and so will you!

Spinach Artichoke Dip 2

Spinach Artichoke Dip 3

1 tablespoon grape seed oil

1/2 sweet onion, minced

2 garlic cloves, minced

1 can (14-ounces) artichoke hearts in water, drained and chopped

5-ounces baby spinach, roughly chopped

1 can (15-ounces) cannellini beans, drained and rinsed (reserve liquid)

2 tablespoons lemon juice

3 tablespoons reserved bean liquid

3 tablespoons nutritional yeast

1 teaspoon dried thyme

Sea Salt and freshly ground black pepper to taste

1/2 teaspoon red pepper flakes

Preheat oven to 375 degrees. In a food processor, add beans, lemon juice, bean liquid, nutritional yeast, thyme, salt. pepper, and red pepper flakes. Process until creamy. Scrape down the sides as needed to incorporate all of the ingredients. Set aside. Heat a large skillet over medium heat and add the oil. Salute the onions for about 5 minutes, or until onions are translucent. Add in garlic and cook 1 minute. Add in artichoke hearts and spinach. Cook until the spinach wilts. Add the bean puree to the skillet and mix well. Place mixture into a small baking dish and cover with foil. Bake for 10 minutes. After 10 minutes, remove the foil and cook an additional 10 minutes or until golden brown and bubbly. Let the dip cool for a bit before serving. (Adapted slightly from Recipe Source: TSV)

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