artichoke

Recipe of the Week: Baked Spinach & Artichoke Dip

Leave a Comment

This is my twist on a traditional dip that is usually filled with fat,  ingredients. Serve this at your next party or bring to your next potluck.

INGREDIENTS

  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 5 garlic cloves, minced
  • 3 cups baby spinach
  • 1 (6oz) jar of marinated artichoke hearts, roughly chopped
  • 10 sun-dried tomatoes packed in olive oil, sliced
  • 1 (14oz) can of navy beans or cannelini beans, drained and rinsed
  • 1/3 cup vegetable broth
  • salt and pepper
  • 2-3 Tbsp nutritional yeast

DIRECTIONS

1. In a medium skillet, heat the olive oil over medium high heat; add in the onion and cook for 5-7 minutes until soft. Stir in the garlic and cook for 1 minute. Add the spinach and cook until wilted. Remove from the stove and place in a bowl; set to the side.

2. In a food processor or blender process the beans with the vegetable broth until smooth.

3. To the processor add the spinach, artichoke hearts, sun-dried tomatoes, and nutritional yeast; pulse 4-5 times to combine. Season with salt and pepper to taste.

4. Place in a medium oven safe dish, cover and then you place in the refrigerator for at least 2 hours or over night to achieve the best flavor.

When ready to cook preheat oven to 400F.

1.Bake uncovered for 35-40 minutes until edges are browned and bubbly.

2. Serve with vegetable sticks, pita or crackers.

Bonus Recipe: Spicy Black Eyed Peas and Greens over at my Health Coaching Site. 

Let the Countdown Begin!

3 Comments

For the last few months I have been blogging and tweeting about my newest e-book which will feature recipes for the whole family.  The testing has been going really well and much faster than anticipated so I am hoping to have the e-book ready for release by February 7, 2011(update- the hubz says he hopes to have it all worked out by then but no guarantees it may be more like the 1oth or 14th). Until then check out what the testers have been saying:

Ricki Heller of Diets, Desserts and Dogs (click for source)

Check out more from Ricki on her blog Diet, Dessert and Dogs.

Recipe Post: Spinach Artichoke Dip

5 Comments

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.

Holiday Appetizer Recipe: Artichoke-and-Spinach Dip

Leave a Comment

Artichoke-and-Spinach Dip

This is a great dish that I make a few times a year usually for parties or nights that we are feeling like something yummy and comforting.  I recently made this dish for our family holiday gathering and it went over great with everyone.  I sometimes like to bake this up until it gets browned and bubbly but it is great hot, warm or room temperature.  Use the leftovers (if you have any) to make yummy grilled sandwiches or quesadillas.

Serve this with veggie sticks, crackers and/or crusty bread

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, very finely chopped
  • 1 can of artichokes, drained
  • 1 T lemon juice
  • Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
  • 12 ounces vegan cream cheese, at room temperature, I prefer toffutti
  • 1/2 cup nutritional yeast
  • Dash of hot sauce
  • Salt and Pepper
  1. In a large skillet, heat the olive oil add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes.
  2. Add the artichokes and cook, stirring occasionally, until lightly browned in spots, about 5 minutes.
  3. Add the lemon and cook until for a minute.
  4. Add the spinach and cook, stirring, for 1 minute.
  5. Add the tofu cream cheese, nutritional yeast and season with hot sauce, salt and pepper.
  6. Cook, stirring, until the dip is creamy, about 2 minutes. Transfer to a bowl and serve warm or at room temperature.