Sunday, December 30, 2012

Spinach-Artichoke Dip

As we know, this is one of my favorite things to make.  I've never followed the same recipe, and it's different every time.

This is what I did this time:


 2 tablespoons oil
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne
salt and pepper to taste
1/4 onion, finely chopped
3 garlic cloves, crushed
2 1/4 cups artichoke hearts, canned or jarred
4-5 cups fresh spinach
2 tablespoons Vegenaise
1 tablespoon Tofutti Cream Cheese


Over medium heat, saute the spices, onion, and garlic until soft.  Add the artichokes and stir well.   When the artichoke mixture is nice and hot, add half of the spinach, and mix until the spinach is wilted.

Meantime, put the rest of the spinach in a large bowl with the Vegenaise and Tofutti cream cheese. 

Add the hot artichoke and spinach mixture to the large bowl and mix everything well.

Serve hot or put in fridge and serve cold.  It's amazing and totally dairy-free either way. 

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