Dairy-Free Spinach and Artichoke Dip

Darshana Thacker Wendel — Mon, 12 Jun 2017 19:37:19 +0000

Great for parties and game-day snacks, this dairy-free spinach and artichoke dip has a delightfully creamy yet light taste and texture. Serve with crudité or baked chips.

Yield: Makes 2 cups

1¼ cups unsweetened, unflavored plant milk
3 tablespoons all-purpose or oat flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon fresh lemon juice
2 cups finely chopped spinach (fresh, or frozen and thawed)
1 (14-ounce) can artichoke hearts, drained and finely chopped (1½ cups)
Sea salt
Freshly ground black pepper

Instructions

Combine the plant milk, flour, onion powder, garlic powder, and lemon juice in a saucepan. Bring to a boil, then simmer for 5 to 7 minutes, stirring frequently, until the sauce thickens to a spreadable consistency.
Add the spinach and artichoke hearts. Mix well, then season with salt and pepper to taste. Cook for 2 minutes more, until the spinach has wilted. Add 1 to 2 tablespoons of water if the sauce gets too thick.
Let the dip cool completely.
Serve the dip warm or cold with the baguette, tortilla chips, or pita chips.

https://www.youtube.com/watch?v=O7P0H3WRT8Y

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Dips Archives - Forks Over Knives

Dairy-Free Spinach and Artichoke Dip

Instructions