Who doesn’t like an traditional, yummy, and cheesy Artichoke Spinach dip to go along with their chips and salsa or wings for that party or for a game day celebration? Well I developed this recipe because I needed something to replace that wonderful concoction to serve up to my plant-strong eating clients. I featured this dip at my ENGINE 2, 28-Day Challenge cooking class at Whole Foods Market, Henderson last week. They enjoyed the dip and, more importantly, resembled the flavors of that cheesy artichoke dip we were all so used to. My favorite thing about this recipe is that it’s filled with so much kale and spinach that you get more Vitamins C and K than you can get in an everyday multivitamin.
The main ingredients in this dish are definitely the kale and spinach. I thought to add artichoke instead of kale but you know that if I had my chance I would add kale into everything I make. You can totally add artichoke to this dish but for now let’s highlight my super green ingredients. Now all you need is a small sauté pan, a good, high-powered blender, such as a Vitamix or a Blendtec (<– my recommendation!), and patience. Patience to wait for an amazing dish that makes you forget there isn't any cheese, dairy or, my least favorite food on Earth, mayonnaise.
INGREDIENTS:kale, spinach, garlic, coconut milk (or almond milk), firm tofu, tahini, tamari, nutritional yeast, and ground black pepper. (AS ALWAYS, IF YOU WANT THE FULL RECIPE, SUBSCRIBE TO MY BLOG AND LEAVE A COMMENT OR YOU CAN EMAIL ME DIRECTLY!)
If you like garlic as much as I do, this recipe would be a go-to every single party you’ll be attending!
What’s also great about this dip is that it’ll keep in your fridge for at least a week. But honestly, you’d be lucky if your batch of this dip last for that long. You can serve this dip with your favorite low sodium, baked tortilla chips, vegetable crudités, fresh pita bread, or as a spread in your roasted vegetable sandwich.
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