This dip is not completely from the stove. Spinach is only heated in a pan until it wilts.
Most store bought dips are full of fat and some other ingredients to preserve and enhance the flavor.
This one is simple and easy to make in a short time.
Ingredients:
Directions:
Cook the spinach in bunches in a saucepan with medium-low heat until wilted. Pat it dry pressing well until all the liquid is gone. Drain the artichoke jar.
Put spinach, garlic and process them in a food processor with a few pulses. Add drained marinated artichokes and continue processing with a few more pulses. Spinach could be smooth but artichokes should be in small chunks.
Transfer the mix in a small bowl adding the rest of the ingredients.
Let it rest in the refrigerator for a couple of hours to blend flavors.
Serve it warm with vegetables or on top of bread or crackers.
Enjoy!
Most store bought dips are full of fat and some other ingredients to preserve and enhance the flavor.
This one is simple and easy to make in a short time.
Ingredients:
- Around 10 oz. fresh spinach washed, pat-dried and stems cut
- 1 jar marinated artichokes
- 3-4 garlic cloves according to your taste
- 2 TB vegan mayonnaise
- 2 TB homemade vegan cheese or store bought
- 1 TB onion powder
- Pepper to taste
Directions:
Cook the spinach in bunches in a saucepan with medium-low heat until wilted. Pat it dry pressing well until all the liquid is gone. Drain the artichoke jar.
Put spinach, garlic and process them in a food processor with a few pulses. Add drained marinated artichokes and continue processing with a few more pulses. Spinach could be smooth but artichokes should be in small chunks.
Transfer the mix in a small bowl adding the rest of the ingredients.
Let it rest in the refrigerator for a couple of hours to blend flavors.
Serve it warm with vegetables or on top of bread or crackers.
Enjoy!
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| Spinach artichoke dip |
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| Spinach artichoke dip |
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| Spinach artichoke dip |