samantha
Before starting down the path of a whole food plant based lifestyle, spinach artichoke dip from the pub was a definite favourite with hot toasted pita bread or with tortilla chips. This is recipe has become a family favourite and an easy way to get those leafy greens to become strong like Popeye.
Prep time is 10 minutes and makes about 4 cups of dip. We usually make a double batch.
- 14 ounces of artichoke hearts packed in water
- 2 to 6 cloves of garlic
- 9 ounces fresh spinach or 1 and 1/2 cups frozen spinach
- 1 ripe avocado
- 1 cup nutritional yeast
- 6 shakes of hot sauce
- Pinch of freshly ground black pepper (optional)
- Pinch of salt (optional)
With a blender or a food processor, pulse the garlic until finely diced. Add the avocado, spinach and nutritional yeast and pulse until desired texture. Dash in the hot sauce, season with pepper, salt, nutritional yeast and artichokes until you get it to good consistency. Serve in a bowl with whole wheat crackers, bread, pitas, veggies, spread, dip and or pizza sauce. This dip doesn’t usually last long in our family.
