Emily - @Mrs.ModernVegan
Spinach Artichoke Dip
Oil free, super easy, amazing dip, healthy enough to be a side dish!
16 oz. baby spinach chopped (or 16oz frozen will do)
1 - 14 oz. can of artichokes drained and chopped
1 small onion diced
3-5 cloves of garlic minced
1 tbs. applecider vinegar (acv)
1-2 tbs. soy sauce (or tamari)
1 cup unsweetened plant milk (I prefer soy)
1/4 cup nutritional yeast (nooch) 1 tsp. onion powder
1 tsp. garlic powder
1/2 Tsp. black pepper
Optional: chopped mushroom
In a pan set to medium heat cook onion and mushrooms until they begin to brown using water as needed to prevent sticking and deglaze the pan.
Once onion and mushrooms are mostly cooked, add in minced garlic and cook for 1-2 minutes.
Then toss in the chopped artichokes and stir to combine and warm through.
Next, pile on the chopped baby spinach. Pour in soy sauce and just a splash of water and cover to wilt/steam.
When the spinach has wilted down, pour in the plant milk, acv, nooch, onion powder, garlic powder and pepper and stir to combine.
Bring the mixture to a simmer and allow to thicken for 5-10 minutes.
Once the liquid has reduced and has become thick and creamy, you can either serve it up right away with your favorite cracker or naan bread OR you can get fancy. By fancy, I mean, scoop the mixture into an oven safe dish and sprinkle with vegan panko bread crumbs and a bit of vegan parmesan (Follow your heart is my fave - but by adding the parm it will no longer be entirely oil free) Bake in the oven at 350F for about 20 minutes or until the dip is bubbly and top is brown and crispy. This dish is a much healthier spin on your classic super heavy and creamy spinach artichoke dip. I hope you give it a try and let me know what you think!