Fool 'Em "Cream Cheese" Spinach-Artichoke Dip
Aside from the dessert chapter, this is probably my favorite recipe in the whole book. I appropriately named this dish "fool 'em" because, honestly, if I hadn't created it myself, I would swear someone was tricking me into eating dairy. For this recipe, be sure to use fresh spinach. Frozen will release way too much water and make the dip runny and bland.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 1/2 cup finely diced yellow onion
- 3 large cloves garlic minced
- 10 ounces fresh spinach chopped into smaller pieces
- 1 can artichoke hearts (14 ounces) drained well
- 1 cup plain unsweetened dairy-free yogurt
- 1 1/2 Tablespoons distilled white vinegar
- 1/2 cup raw cashews (unsalted)
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1/2 cup packed cooked peeled Yukon Gold potato
- red pepper flakes for garnish (optional)
- pita chips or veggies for serving
Add the onion, garlic, and 5 tablespoons (75 g) water to a small pan over medium-low heat. Bring to a simmer, and cook 5 to 8 minutes or until tender, stirring occasionally.
Add the spinach to the pan in small batches, stirring and tossing the spinach until it is well cooked and wilted before adding the next batch. Repeat until all of the spinach is cooked well. This will take about 10 minutes. Turn the heat off.
Preheat the oven to 375 degrees F (190 degrees C).
Roughly chop the artichokes into quarters. This will release lots of liquid, so drain the excess. Squeeze out the excess liquid into the sink. You don't have to be obsessive about every drop, but give them a good squeeze so the dip doesn't end up watery. Add the artichokes to the cooked spinach mixture, and set aside.
Add the yogurt, vinegar, cashews, salt and pepper, to a high-speed blender or food processor (see Note). Add the potato to the blender; blend on high until completely smooth. Scrape the sides if needed, and blend once more. Pour over the spinach and artichoke mixture, and stir to combine everything well.
Pour the mixture into a 9-inch cast-iron skillet, pie dish, or an 8-inch square baking dish. Bake at 375 degrees for 25 minutes or until the top looks firm and set and is bubbly. Let cool for 5 to 10 minutes. For a kick, add some red pepper flakes on top before serving with pita chips or veggies.
Reprinted with permission by Oxmoor Press and Brandi Doming/The Vegan 8 © 2018.
Tip: For the yogurt, the So Delicious brand makes a plain coconut "unsweetened" that also works well. Do not use a low-fat or almond yogurt. To make this nut free, sub the cashews for 1/2 cup (96 g) white cannellini beans. The results won't be quite as rich and creamy, so I only recommend this if you're allergic to nuts.
Note: If you do not have a high-speed blender like a Vitamix, you'll need to soak your cashews in warm water overnight, then rinse, drain, and proceed with the recipe. Otherwise, the dip will be gritty. If using soaked cashews, I find a food processor works better than a regular, non-high-powered blender. Alternately, you can sub with 1/4 heaping cup raw cashew butter (75 g) to ensure it's 100% smooth. Make sure to add raw, no-oil added cashew butter or make my homemade cashew butter on page 247.
Calories: 183kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 490mg | Potassium: 412mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5090IU | Vitamin C: 34.9mg | Calcium: 121mg | Iron: 2.9mg