I originally made this recipe for a football party. My sister and best friend were going to be there and they both love to order this appetizer at restaurants. I couldn't help but take on the challenge of making a healthy, vegan version and testing it out on the omni, football-watching crowd. Not only did my sister and best friend give this dish two thumbs up, my best friend's skeptical omni boyfriend wanted the leftovers. Not that I blame him, its sooo good. This recipe makes about 2 cups. Serve with baked corn chips :)
Before I was vegan, I loved spinach and artichoke dips. This version is not only vegan its also a lot healthier. Almost totally fat-free and void of cholesterol its an awesome alternative.
6 ounces spinach, fresh
2 whole garlic cloves
15 ounces artichokes, canned (in water)
½ cup nondairy milk
½ cup nutritional yeast
2 tbsp whole wheat flour
Drain the can of artichokes and set aside. Line a medium pot with a thin layer of water and turn the heat up to high. Add spinach, cover and cook until spinach is dark green, about 5 minutes. Turn off heat, drain and then transfer spinach, garlic, artichokes and non-dairy milk to food processor or blender. Process until smooth and creamy. Return mixture to pot and whisk in nutritional yeast and flour. Turn heat to medium and cook until thoroughly warm. Add salt and pepper to taste and serve.