I have a new recipe to share with you all!
Get ready to make this delicious and comforting spinach and artichoke dip that is perfect for parties or a for a satisfying snack session at home. 👌
This recipe is
- Uses minimal oil
Here’s what you’ll need!
You will also need these:
1/2 teaspoon of smoked paprika
1/2 teaspoon of regular paprika
1 teaspoon parsley
1 tablespoon nutritional yeast (for topping if desired)
1/2 teaspoon Himalayan salt
1/2 teaspoon black pepper
1 cup of unsweetened almond milk
1 tablespoon of flour
1-3 tablespoons of vegetable broth (for cooking spinach and onion)
Let’s get started!
Preheat your oven to 400°F (204 Celsius). Take a bulb of garlic and cut off the end so the garlic cloves are showing. Drizzle the top with olive oil and sprinkle the desired amount of salt and pepper over it. Wrap the garlic in foil and place it in the oven for 45 minutes. Once the garlic has cooled down to the touch, carefully squeeze until the softened garlic comes out of the shell. You can also use a fork or spoon to crush the garlic out. Here’s a quick video that shows you how to do this from start to finish if you aren’t sure! Place the crushed garlic into a small bowl for later.
Heat up a small pan on medium heat and add a few tablespoons (1-2) of vegetable broth. Add the chopped spinach and stir until all of the spinach is wilted, soft, and cooked down.
Remove the spinach and place it in a bowl and stir in the artichokes. Set them aside.
In the same pan, add some more vegetable broth and add the chopped onions. Simmer until the onions are clear and completely soft.
Remove the onions from the pan and put them in a separate bowl. In that bowl you will also add the cannelini beans, cashews, roasted garlic, smoked paprika, regular paprika, salt, pepper, and parsley.
Heat up the pan again on medium heat and add the almond milk. Whisk/stir in the flour until it is well combined and there are no big lumps. Once the almond milk begins to bubble, continue stirring to help it thicken. Stir for about five minutes and then remove the mixture from the heat. Let it rest for another 5 or so minutes to continue thickening on its own. Once it has cooled down, put it in a blender along with the bowl of onions, cashews, garlic, and seasonings. Blend for up to one minute until it’s completely smooth and creamy. You can add up to 2 tablespoons of extra almond milk if you are having trouble blending.
Add the blended mixture to the artichokes and spinach, and stir until it’s all combined. Put the dip inside a glass or ceramic square baking dish and top with nutritional yeast and more parsley if desired. Preheat the oven to 350°F (176 Celsius) and heat covered in foil for 20 minutes, and uncovered for an extra 10 minutes.
You should have something that looks like this!
I served my dip with some warm pieces of pita bread, and also dipped carrots and bagel pieces in it. I’m sure it would go well with just about anything! Get creative!
I hope you enjoyed this recipe! I would love to hear from you if you try it. 😉 As always, tag me on Instagram with #Sunlightofthemind so I can get social with you! ❤️
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