In Gluten Free, Nut Free, Recipes, Sides

Spinach & Artichoke Dip

Spinach & Artichoke Dip

Nothing beats relaxing on the couch with a bowl of “chips & dip” and this deliciously creamy, vegan friendly dip is perfect just for that - especially when paired with some of my favourite plantain chips! Plus, it’s nut and gluten free! I also like to serve this as a canapé, starter or as a side dish as part of a weekend brunch.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 8 People

Ingredients
  

  • 1 onion peeled & finely chopped
  • 900 g frozen leaf spinach
  • 2 tbsp rapeseed oil light & mild (or your preferred oil)
  • 1 can of artichoke hearts rinsed, thoroughly drained & finely chopped, 390g
  • 1 can coconut milk – I like the Nature’s Charm brand 400ml, 100% coconut milk
  • 6-8 tbsp nutritional yeast flakes - I recommend using the brand Marigold
  • sea salt or herbamare
  • white pepper

Serving Suggestions

  • plantain chips
  • salsa
  • plain yogurt of your choice

Instructions
 

  • Drain the artichoke hearts through a fine sieve, then squeeze out the extra moisture from the artichoke hearts either through 2 pieces of kitchen paper towel or a clean tea towel, then finely chop.
  • Heat the oil in a large, non-stick frying pan over a gentle heat before adding the chopped onion and sautéing over a gentle heat until the onions are soft and translucent. Season with Herbamare (or sea salt) and continue to cook for a further 2-3 minutes.
  • Add the frozen spinach to the pan, then increase the heat to high and use a wooden spoon to gently break down the cubes as they start to thaw and release water. Continue to cook until the spinach is thoroughly thawed and the liquid has reduced – this will take around 13-15 minutes. Season with a touch of white pepper and a little more Herbamare/sea salt.
  • Add the drained & chopped artichoke hearts, stirring thoroughly to combine with the spinach.
  • Gently stir in the coconut milk before increasing the heat slightly and allowing some of the liquid to reduce – this will take around 5- 10 minutes.
  • Once the liquid has nearly all evaporated, turn down the heat to medium and stir in the nutritional yeast (I like to use 8 tbsps. although you may wish to use a little less) – you will see the mixture starts to form a cheese-like texture. Cook for an additional 2-3 minutes, stirring constantly to prevent the mix from burning.
  • Check the seasoning and add in more white pepper and Herbamare/sea salt if required – you can also add more nutritional yeast if you want a cheesier tasting dip.
  • Cook for a further 5 minutes until thickened and either leave to cool before serving if using as a dip or serve immediately if using as a side or main dish.
  • If you make this in advance then it can be re-heated in a frying pan or, alternatively, you can transfer it into an ovenproof serving dish, cover with foil and heat in an oven set to 180ᵒC for 20-25 minutes.
  • Serve as dip with plantain chips (or your favourite chips/crisps), salsa and the plain yogurt of your choice but it’s equally lovely served as a side dish. See Lisa’s Tip for a brunch idea.
  • [recipe-video]

Notes

LISA’S TIP - I’ve “tested” this dip on lots of people and, when blindfolded, they say it tastes just like the original recipe from Houston’s! It’s so good that you may well find yourself eating it straight from the saucepan!
One of the things I love about this dip is that, except for the onion, all the other ingredients come from either your store-cupboard or your freezer (that said you buy frozen chopped onion now!) so as long as you keep them stocked, you can whip up a batch whenever you fancy! And, because it’s suitable for a variety of dietary requirements, I can see this quickly becoming one of my go-to recipes for when I’m entertaining.
Don’t be fooled into thinking this can only be served as a dip though! It’s also great served alongside your main meal but it’s equally delicious served as a green “shakshuka style” dish with eggs, feta or tofu as a brunch option – just add a couple of eggs or chunks of feta/tofu towards the end of the cooking time and cook for an additional 10-15 minutes before serving straight to the table alongside some bread – I recommend The Little Loaf!!
You can freeze this spinach dip, it will store well for up to 3 months, the only issue with freezing this spinach dip is that the consistency could turn runny or watery once it’s been defrosted, so top tip gently pour the excess water away. To heat once thawed either bake covered at 160oC for 30 minutes or warm in a non-stick frying pan.
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