Spinach Artichoke Heart Dip
Dairy-free. Spinach, beans, artichokes. Dip has bits of artichoke in a spinach and herb puree. Delicious with crudites or crackers; as appetizer or snack. Good as sauce for turnovers; falafel.
5 ounces fresh spinach, rinsed and stemmed
2 cloves garlic, minced
1 1/2 cups cooked butter beans or cannellini, (15-oz can, drained and rinsed)
1 cup chopped scallions
2 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice, or more to taste
1 can artichoke hearts or bottoms (5 to 6), minced, 15 oz
salt and black pepper
Using just the water clinging to the leaves after rinsing, steam the spinach until just wilted, 2 or 3 minutes. Drain.
In a food processor, puree the spinach, garlic, beans, scallions, basil and 2 tablespoons lemon juice until very smooth. Fold in the minced artichoke hearts and add more lemon juice and salt and pepper to taste. Serve chilled or at room temperature.
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