Friday night the Hubz and I stopped at the Co-op for a few necessary items for Mother’s Day Brunch and while we were there we picked up a mini loaf of local bread. When we got home neither of us was in the mood to cook anything too crazy so I rummaged through the cupboards and fridge trying to find ingredients to make a quick and easy healthy meal. I found a bag of frozen organic spinach, a jar of artichoke hearts and sun-dried tomatoes; the perfect start to a spinach artichoke dip! For parties I like to make this really creamy spinach artichoke dip which is delicious but not the healthiest since it includes vegan cream cheese and vegan sour cream so this is a great alternative.
Spinach Artichoke Dip
Ingredients:
- 1/4 cup vegetable broth
- 1/2 small onion diced
- 2 cloves of garlic minced
- 1 cup of quartered artichoke hearts
- 10 oz of frozen spinach
- 1/4 cup julienned sun-dried tomatoes
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened original almond milk
- 1/4 cup vegetable broth mixed with 1T arrowroot
- salt and pepper to taste
- 1T favorite hot sauce
Directions
In a skillet over medium high heat the vegetable broth and add the onion and garlic; saute until soft. Stir in the artichoke hearts, spinach, tomatoes and almond milk and cook for 3-4 minutes. Stir in the nutritional yeast, vegetable broth/arrowroot mixture, salt, pepper and hot sauce. Cook until the sauce has thickened and is bubbly- if you’d like it thinner add more broth or almond milk. Serve over pasta, with bread, rice or crackers.
SOunds very delicious! Even Healthy !
This is the recipe I believe that you referred me to once that was somewhere else…and I lost track of it..it’s back, yay!
Question – Did you use unreconstituted sun-dried tomatoes, or sun-dried tomatoes in oil?
I used oil packed and rinsed them off but you can use dried that have been reconstituted in hot water for 15-20 minutes
Spinach artichoke dip is a weakness, and your’s looks heavenly!