Friday, July 6, 2012

Creamy Spinach Artichoke Dip

Thanks to Karma Chow for this recipe

1 yellow onion, diced
4 garlic cloves, minced
1-1/2 c. frozen artichoke hearts, thawed and chopped
3 cups fresh spinach, chopped small
3 tbsp nutritional yeast
1 can cannellini (white) beans, drained & rinsed
1 tsp sea salt
1 tbs lemon juice
¼ c. water
1/2 c. cashews, soaked for 20 minutes
pinch red pepper flakes
¼ c. gluten free bread crumbs
Preheat oven to 400. In a food processor or blender, blend beans & cashews with water, lemon juice & nutritional yeast until creamy. If mixture is too thick, add water 1tbs at a time until thick and creamy. Scrape out into a bowl and set aside. In a skillet over medium heat, sauté the onion and garlic until soft. Add artichokes and sauté until lightly browned. Add spinach and let it wilt down, about 2-3 minutes. Pour into a large bowl, add bean and cashew mixture and sea salt. Stir to combine well. Pour into a casserole dish and top with bread crumbs. Cover with foil and bake for about 15 minutes. Remove foil and bake 10 minutes more until a little browned.

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