This family friendly recipe is full of vegetables and delicious California dairy. Chop spinach. COMBINE INGREDIENTS: Add cream cheese, sour cream, mayo, garlic, parmesan, mozzarella, and pepper to a large bowl and stir to mix well.
And it’s super easy to make in the slow cooker! Reheat in the oven or on the stove with a splash of plant-based milk. Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping. Squeeze as much water as you can out of the spinach, and then squeeze out some more. Add onions, celery, bell peppers and garlic. Place this mixture into a large bowl. (Leave at room temperature for a few hours or put on defrost in the microwave for about 5 minutes). Put the frozen spinach in a colander and press it allowing all the excess liquid to drain off of it.
An easy, cold spinach artichoke dip, made in no time and perfect for vegetable sticks, crackers or as a bread spread. 1 can artichoke hearts , (14 ounces) drained well. In a 2-quart, heavy-bottomed sauté pan, melt butter over medium-high heat. Combine all the ingredients, except shredded cheese, in a large bowl, stirring until all ingredients are well incorporated. Remove and set aside for later use. Add artichokes and blend well into the vegetable mixture. 1/2 cup finely diced yellow onion. A creamy and easy spinach artichoke dip, perfect for a gathering or a potluck, one of those recipes you make because you can be certain that people would enjoy it. Serve with baguette (or bread of choice), tortilla chips, crackers, flatbread or raw veggies like carrot, celery sticks, etc. In a 2-quart, heavy-bottomed sauté pan, melt butter over medium-high heat. VARIATIONS ON EASY SPINACH DIP. Spinach Artichoke Dip Recipe Tips. ; Spices: Add some kick to your Spinach Dip with red … 1 1/2 Tablespoons distilled white vinegar. It’s honestly the perfect way to casually sneak in some vegetables that […] COLD SPINACH ARTICHOKE DIP. In food processor, chop spinach, artichoke hearts, sour cream and cream cheese. It’s protein packed thanks to the secret ingredient: cottage cheese made with Real California Milk. Preparation.
Stir in chopped artichokes and spinach. This paleo spinach and artichoke dip is a delicious party appetizer! 10 ounces fresh spinach , chopped into smaller pieces. 1 cup plain unsweetened dairy-free yogurt. Serve in hollowed out round loaf of sour dough French bread or with assorted vegetables … Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Remove and set aside for later use. Add artichokes and blend well into the vegetable mixture. Sauté 3-5 minutes or until vegetables are wilted. Make sure to squeeze out as much water as you can from the spinach so that it doesn’t release moisture into the dip … PREP SPINACH: Cook down spinach in a skillet or stockpot (should take 5-7 minutes). Refrigerate for 3 hrs, or overnight. Dice the water chestnuts into small pieces.
It’s dairy-free, AIP, and whole30. Garnish with fresh herbs and red pepper flakes (optional). Great spinach artichoke dip is thick and creamy, not watery! Sauté 3-5 minutes or until vegetables are wilted. It isn’t a party without spinach and artichoke dip, right? Process until smooth. Store leftovers covered in the refrigerator for up to 4 days. How to make classic vegan spinach dip… Thaw the frozen spinach. Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
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