Healthy Spinach Artichoke Dip
Who knew I would be making the classic spinach artichoke dip? Well - I'm not :) Dips typically are not the healthiest of all appetizers on the table, but this week as part of the live cooking demo I was a part of, I needed more than one idea for healthy appetizer ideas. This is something that is always always around at parties or gatherings so I thought, well, I can make anything in a healthier way - even this!
Take the name of the recipe to start: spinach and artichokes, both very cool vegetables that I like separately so why not blended up? If you follow me you know I cook dairy free, gluten free, mainly plant based. Typically I've found that the simpler the recipes the better. So here's how I created this healthy, plant-based dip that was a hit for my group and I ate all the leftovers when I got home!
- 1 large jar of artichoke hearts packed in water, drained
- 4 whole cloves garlic
- 1/2 white onion, sliced
- Olive oil to mist
- 2 big handfuls of power greens (spinach, swiss chard, baby kale)
- handful of fresh parsley
- Vegetable broth to blend
- Himalayan sea salt
- Preheat oven to 365 F on the roast setting
- Spread the onions, garlic, artichokes out on a cooking sheet and spritz with olive oil and salt
- Roast for 20 - 30 min or until slightly browned
- Let cool
- In a vitamix or food processor mix cooled vegetables and add vegetable broth as needed. Add in parsley and greens and more salt to taste
That's it - that's all. Pure, clean whole foods, very very flavorful and ready to serve. You can serve this with more veggies, or with one of my favorites, Mary's Vegan Gone Crackers. I also used some leftovers to spread on a grilled chicken breast. This could also be used as a spread in a wrap.
What's your favorite dip? Comment below if you want me to do a recipe makeover!