Creamy Artichoke Dip with Spinach (Nourish Cookbook)
I recently received this beautiful cookbook from our friend, Rachael Bryant, of Meatified. In addition to insanely creative recipes, the photos are gorgeous. One thing that stands out is the story before each recipe…there is such a personal touch to this cookbook…you can tell this was made from the heart.
Nourish, The Paleo Healing Cookbook contains easy recipes that fight autoimmune illnesses from celiac disease and arthritis, to multiple sclerosis and more.
Below is the Creamy Artichoke Dip with Spinach from page 209 of Nourish. A.M.A.Z.I.N.G. ~ a definite crowd-pleaser. For me, it was the first time I used nutritional yeast or mace. I always think that I’ve tried everything, so it is always so fun when I get to “play” with new ingredients. Word to the wise…if you have never used nutritional yeast, don’t think it is the same thing as active yeast. If you try that, you’ll end up with a bubbly mess. Also, if you don’t have mace on-hand, use all-spice…that should do the trick!
Creamy Artichoke Dip with Spinach
Ingredients
Directions
- SOFTEN: Add the oil to a saucepan over medium heat. Add the diced onion and garlic to the pan while you peel and chop the summer squash. Cut the summer squash into pieces that are the same size as the diced onion, then add to the pan and stir to coat with the oil. Cook until the squash is tender, stirring occasionally so the squash doesn't brown, about 10 minutes.
- BLEND: Transfer the softened vegetables to a blender and add the chicken broth. Gently squeeze the artichoke hearts to release any excess water before you weigh them out. Add the artichoke hearts, nutritional yeast and mace to the blender ~ process until you have a thick, smooth, "creamy" sauce.
- SIMMER: Pour the sauce back into the saucepan and return to the stove top at a low heat. Drain the spinach and squeeze out any excess water, then chop finely. Stir the frozen spinach into the sauce and simmer until the dip is warmed through. The dip probably won't need any additional salt because of the artichoke hearts, but taste now and add any extra salt if you wish. Serve the dip warm and enjoy.
Ingredients
Directions
- SOFTEN: Add the oil to a saucepan over medium heat. Add the diced onion and garlic to the pan while you peel and chop the summer squash. Cut the summer squash into pieces that are the same size as the diced onion, then add to the pan and stir to coat with the oil. Cook until the squash is tender, stirring occasionally so the squash doesn't brown, about 10 minutes.
- BLEND: Transfer the softened vegetables to a blender and add the chicken broth. Gently squeeze the artichoke hearts to release any excess water before you weigh them out. Add the artichoke hearts, nutritional yeast and mace to the blender ~ process until you have a thick, smooth, "creamy" sauce.
- SIMMER: Pour the sauce back into the saucepan and return to the stove top at a low heat. Drain the spinach and squeeze out any excess water, then chop finely. Stir the frozen spinach into the sauce and simmer until the dip is warmed through. The dip probably won't need any additional salt because of the artichoke hearts, but taste now and add any extra salt if you wish. Serve the dip warm and enjoy.