Healthy Spinach & Artichoke Dip
Recipe:
Nutrient-Dense Spinach & Artichoke Dip
Serves: 6
Prep Time: 10 minutes
Cooking: 30 minutes
Recipe By: Elizabeth Varga
Ingredients
1 cup raw cashews
1 tablespoon extra virgin olive oil
1 large shallot, minced
2 large cloves garlic, minced
1 15-ounce can artichokes, roughly chopped
8 cups fresh spinach
⅔ cup vegan cream cheese
1 ¼ cup vegan parmesan, divided
⅓ cup non-dairy milk
Juice of 1 lemon
2 tablespoons nutritional yeast
1 teaspoon salt
½ teaspoon pepper
1 package Abbot’s Chopped Chick’n
Olive oil, for grilling
Description
This irresistible dip and our Chopped Chick’n are the perfect match. Made with real food ingredients, our healthy spinach and artichoke dip is bold in flavor without weighing you down. Serve on Game Day or for any gathering.
Method
Preheat the oven to 375°F. Preheat the grill to medium high. If using wooden skewers, soak the skewers in water.
Soak the cashews in boiling water for 10 minutes. Drain and set aside.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Sauté the shallot and garlic until softened, about 5 minutes.
Add the artichokes and spinach to the pan and continue to cook until the greens are wilted. Remove skillet from heat.
Blend the soaked cashews, vegan cream cheese, ¼ cup of the vegan parmesan, non-dairy milk, lemon juice, nutritional yeast, salt, and pepper until smooth and creamy.
Pour the cheese mixture into the skillet and stir to combine. If desired, the entire mixture can be blended to create a smoother dip.
Top the skillet with the remaining 1 cup of vegan parmesan. Bake for 20 minutes until the dip is hot and bubbly and cheese is melty.
Meanwhile, skewer the Chopped Chick’n pieces. Brush with olive oil and grill for 5-7 minutes per side.
Serve the Chick’n skewers alongside the dip.
*No grill? No problem. Cook the Chick’n in a skillet according to package instructions until golden brown and crispy on the outside.