This artichoke dip rivals anything I’ve had in a restaurant. And it’s easy to make with ingredients already on hand. If are making this for friends, invite them to chop spinach, or veggies, and enjoy the shared stories across the counter. Enjoy!
½cupartichoke brine, (reserved from canned artichokes)
1bay leaf
1TBSPsunflower nut butter
1TBSPnutritional yeast
6clovesroasted garlic, OR 3 cloves "pasted" raw garlic
2ozchevre, optional
Add
1canartichoke hearts, drained and chopped, liquid reserved
3ozspinach, fresh, chiffonade
1TBSPsherry vinegar, or lemon juice
1TBSPdried dill
¾tspkosher salt
¼tspblack pepper
"Dippers"
crackers, gluten-free, if possible
sourdough baguette, sliced thinly, gluten-free, if possible
Instructions
Make Thickener (Roux): Melt 1 TBSP vegan butter in sauce pan over medium high heat. Add the minced shallots and sauté until caramelized.
Add the tapioca and brown rice flours and whisk to remove lumps. Cook until the flours start to "brown" ever so slightly.
Add a small amount of almond milk and whisk well. The sauce will "seize up." That is expected. Continue adding the rest of the almond milk in small amounts, whisking well with each addition so there are no lumps in the sauce.
Add the reserved artichoke brine all at once and stir to incorporate. Add the bay leaf and lower the heat to medium high and cook, stirring frequently, until the sauce begins to thicken.
Remove the bay leaf and add the rest of the sauce ingredients: bay leaf, sunflower nut butter, nutritional yeast, garlic and chèvre (if using). Whisk well until you have a smooth sauce.
Stir in the chopped canned artichoke hearts, the fresh spinach, vinegar, dried dill, salt and pepper. Cook on medium heat until the spinach wilts.
Pour into a ramekin or au gratin dish and serve with crackers or thinly sliced sourdough baguette.
Notes
Need a few extra items for this recipe, like a balloon whisk or a NuWave cooktop?
Nutrition
Nutrition Facts
Artichoke-Spinach Appetizer
Amount per Serving
Calories
211
% Daily Value*
Fat
15.09
g
23
%
Saturated Fat
4.61
g
29
%
Trans Fat
0.06
g
Polyunsaturated Fat
3.44
g
Monounsaturated Fat
5.94
g
Cholesterol
6.52
mg
2
%
Sodium
1732.24
mg
75
%
Potassium
267.94
mg
8
%
Carbohydrates
12.84
g
4
%
Fiber
2.97
g
12
%
Sugar
1.37
g
2
%
Protein
6.55
g
13
%
Vitamin A
2721.59
IU
54
%
Vitamin C
8.19
mg
10
%
Calcium
129.82
mg
13
%
Iron
1.75
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.