This fat-free, dairy-free spinach and artichoke dip has a delightfully creamy yet light taste and texture. Serve with crudité or baked chips.
1¼ cups unsweetened, unflavored plant milk
3 tablespoons all-purpose or oat flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon fresh lemon juice
2 cups finely chopped spinach (fresh, or frozen and thawed)
1 (14-ounce) can artichoke hearts, drained and finely chopped (1½ cups)
Freshly ground black pepper
1. Combine the plant milk, flour, onion powder, garlic powder, and lemon juice in a saucepan. Bring to a boil, then simmer for 5 to 7 minutes, stirring frequently, until the sauce thickens to a spreadable consistency.
2. Add the spinach, artichoke hearts and a dash of black pepper. Mix well. Cook for 2 minutes more, until the spinach has wilted. Add 1 to 2 tablespoons of water if the sauce gets too thick.
3. Let the dip cool completely.
4. Serve the dip warm or cold with the baguette, tortilla chips, or pita chips.
Makes: 2 cups; Ready In: 20 minutes
Photo by: Oliver Barth, LA Food Photography (lafoodphotography.com)
Darshana Thacker is chef and culinary project manager for Forks Over Knives, an organization that empowers people to live healthier lives by changing the
way the world understands nutrition. A graduate of the Natural Gourmet Institute, she’s known for her hearty and distinctly flavorful creations, which draw
inspiration from a wide range of ethnic traditions. Chef Darshana was the recipe author of Forks Over Knives Family and a lead recipe contributor for the New York Times bestseller The Forks Over Knives Plan.