Wednesday, February 9, 2011

Spinach and Artichokes

  As I was perusing my long list of blogs that I love, I came across a recipe for a vegan spinach and artichoke dip.  I love spinach & artichoke dip, but I will say that the types I've made in the past have been very unhealthy.  I was initially skeptical of this recipe, but it turned out great.  Andy even liked it just as much as a traditional recipe.  I think that this would be a great recipe to make for a party.....or maybe just eat the whole thing like Andy and I did.

This is adapted from Oh She Glows and Yeah That Vegan Shit.

The above picture is obviously not this recipe, but trust me on this one.

Spinach Artichoke Dip

Preheat the oven to 400 degrees and grease your pan of choice.  I used a 8x8 pan, but a decorative round dish would also be nice.

1 diced onion
1 T olive oil
1/4c whole wheat bread crumbs
1 can of cannellini beans, drained and rinsed
3 minced garlic cloves
4c packed fresh spinach
1 can artichoke hearts in water, drained and chopped roughly
1/4 c water
1 tsp kosher salt
1 T dried basil
Optional red pepper flakes

1.  Pour oil in skillet and sautee onion until soft.
2.  While onions are sauteeing, puree your beans, water, salt, basil and red pepper flakes in your food processor.  It should look almost like hummus.
3.  Add spinach and garlic to onions and sautee until the spinach is wilted.
4.  Add the bean mixture to the spinach and onions.
5.  Stir in 3/4 of the bread crumb mixture into the batter.  Sprinkle the last 1/4 on top of the mix.
5.  Bake dip for 20 minutes or until the bread crumbs begin to brown.

I served mine with tortilla chips, but I feel like some crostini or pita points would also be delicious. Maybe even some veggies for dipping.

1 comment:

  1. SO glad you shared this! I can't wait to try it out because it sounds amazing.