Spinach Artichoke Dip

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Spinach Artichoke Dip

Source: Vegan Vegetarian Cooking

 

Vegans often use artichoke hearts instead of cream cheese in dips and

spreads. Artichokes and spinach both have their own unique flavor,

and complement each other well in this warm dip.

 

1 cup fresh spinach, rinsed and packed down for measuring

1 cup canned or steamed artichoke hearts, chopped before measuring

1/2 cup water

1/8 teaspoon salt

dash of cayenne pepper, optional

Additional water to steam spinach

 

Note: If using steamed fresh artichoke hearts, be sure portions of

inner leaves with prickers or " claws " were removed.

 

Fill small saucepan with 1 " water; add spinach and bring to a boil.

Reduce heat to low, cover with lid, and steam until tender (roughly 4

- 5 minutes). Allow to cool; drain water. In electric blender, blend

water, artichoke hearts, salt, and cayenne until slightly chunky. Add

steamed spinach and blend slightly (a few seconds) until spinach is in

small pieces. (The dip can also be blended until completely smooth,

if preferred.) Heat blended dip in saucepan until warm. Serve as a

warm dip for corn ships or raw vegetables.