Light Spinach and Artichoke Dip

2013-10-26 15.38.05

Last weekend I made a vegan spinach and artichoke dip from http://www.plantpoweredkitchen.com (great ideas on this site).  I really enjoyed the idea of pureeing cashews with almond milk to make a dairy-free creamy base for a dip or spread.  I took the recipe a step or two in a different direction to make a vegetable based dip (no longer vegan) with peppers, basil, and a little parmesan.   After a few trials I found a combination that is really good and very healthy.  Earlier this week I baked it with chicken over a bed of onions, not bad.  The real winner came today when I used the dip as a spread on a prosciutto panini (recipe to come), it was perfect. The spread alone is a simple snack to bring to a gathering or to put out on football Sunday.  Serve warm with veggies, pita chips or toasted bread.  If you are into the dairy-free thing, skip the cheese.

2013-10-24 18.27.28

Ingredients:

3/4 cup raw cashews
3/4 cup almond milk (more for consistency)
1/2 lemon, juice
2 cloves garlic
10 small fresh basil leaves
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp ground pepper
1/2 tsp red pepper flakes (add more if you like it spicy)
1/2 jalapeno, seeds removed
1 red bell pepper, sliced
1/2 lb frozen spinach (you can use fresh as well, try 1 cup packed)
12 oz artichoke hearts (frozen or canned-drained)
1/2 cup grated parmesan cheese

Directions:

1. Add cashews, almond milk, lemon juice, garlic, basil, salt, mustard, red pepper flakes, and jalapeno to food processor with “s” blade.  Process for 1-2 minutes until liquid.

2013-10-24 18.40.55

2. Add red pepper, spinach, and artichokes to food processor and blend until combined to desired consistency.  Add more almond milk as needed.  If you are planning to serve this as a warm dip, just pulse in the vegetables to leave larger pieces of artichoke and pepper.  If using as a spread then pulse to the consistency above.  Stir in the parmesan cheese.

3. Spread the mixture into a small baking dish to heat for serving at 400 for 20-25 minutes.

2013-10-26 15.18.55Enjoy!

Advertisements

One thought on “Light Spinach and Artichoke Dip

  1. Pingback: Growing Basil | SeasonsForCooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s