Spinach Artichoke Dip

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Servings: 4 Prep: 20 min Dairy Free Gluten Free Vegan Homestyle Junk Food Makeover Kids Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Full Fat Coconut Milk, Coconut Milk Yogurt, Nutmeg

Ingredients

12 ounces frozen spinach

28 ounces artichoke hearts

2 tablespoons extra virgin olive oil, or coconut oil ⚠

4 teaspoons minced garlic

4 ounces dairy free cream cheese

½ teaspoon paprika

¾ teaspoon sea salt

½ teaspoon ground black pepper

8 ounces full fat coconut milk ⚠

¼ cup coconut milk yogurt, or non-dairy yogurt of choice ⚠

¼ cup nutritional yeast

⅛ teaspoon nutmeg, optional ⚠

Instructions

1. In a colander in the sink, thaw and squeeze excess liquid from the spinach.

2. You can also press spinach firmly with the back of a spoon while in the colander. For an even drier result, wrap the spinach in a lint-free towel and squeeze out the moisture.

3. Drain and coarsely chop the artichoke hearts.

4. Heat oil in a large skillet over medium low. Add the garlic and cook for 1 minute, until fragrant.

5. Toss in artichoke hearts, cream cheese, paprika, salt, and pepper.

6. Increase heat to medium and cook until warmed through and cream cheese is melted, about 5 minutes.

7. Stir in coconut milk and cook, stirring frequently, until starting to thicken.

8. Fold in spinach, yogurt, nutritional yeast, and nutmeg, being sure to thoroughly combine.

9. Cook until warmed through and thickened, 3-4 minutes.

10. Place dip in serving bowl and serve warm.