Have you ever used marinated artichokes in salads or dips? I’ve only recently started experimenting with artichokes in new recipes and I’ve really fallen in love with them. It’s amazing how they can take a simple sauce or dip to the next level. This Creamy Spinach Artichoke Dip makes a great party snack with crackers or crudités. You could also add it to salads, wraps or a big bowl of your favorite gluten free noodles for a quick meal on the go!
Creamy Spinach Artichoke Dip
SERVES: 2 large cups
EQUIPMENT: blender, rubber spatula
1 cup white beans (or chickpeas)
1 cup marinated artichoke hearts (see notes below)
½ cup water
¼ cup cashews (or sunflower seeds, white almonds…)
4 to 6 tablespoons nutritional yeast, to taste
3 tablespoons lemon juice
1 tablespoon mustard
1 tablespoon Shiro miso (optional)
Himalayan crystal salt or sea salt and black pepper, to taste
Extra virgin olive oil, to taste (optional)
1 large handful spinach
Mustard seeds & seaweed flakes (optional, for garnish)
- Combine white beans, artichoke hearts, water, cashews, nutritional yeast, lemon juice, mustard, miso, salt, pepper and olive oil in a blender. Blend until smooth.
- Taste and adjust the seasonings to your liking.
- Add the spinach and blend again.
- Garnish with mustard seeds and seaweed flakes.
JULIE’S TIPS & TRICKS:
- This creamy spinach artichoke dip will stay fresh for at least 4 days in an airtight container in the refrigerator.
- Feel free to add a small clove of garlic to this artichoke dip for extra flavor.
- I got my marinated artichokes at our local health food store. They had extra virgin olive oil, garlic, basil, parsley, chili and lemon juice. If you’re using ‘natural’ artichokes, add herbs and lemon juice to taste.
Now I would love to hear from you! How do you like to use artichokes? Do you have a favorite flavor combination? Let me know by leaving a comment down below.