Wednesday, January 1, 2014

Creamy Artichoke Spinach Dip

Dreena Burton is one of my favorite plant-based chefs online and this recipe can be found here:

It's been a while since I posted, I know.   This recipe is worth the wait.  I wouldn't have said that yesterday after the first few bites, but with a few minor tweaks and the appropriate vehicle to get this dip to your piehole, I completely changed my mind.

First of all,  this is really quick and easy - a great recipe that is easy to keep all ingredients on hand. 

Second, reduce the amount of garlic.   This recipe does not cook long enough to get rid of the harsh flavor and bite of raw garlic.   I strongly suggest using one small garlic clove,  or about the equivalent of only 2 teaspoons minced garlic.  

Third, I also used canned artichoke hearts.   Just make sure to get the ones packed in water, not the marinated ones that are dripping with oil and herbs/spices.  

Now for possibly the most important thing you need for this recipe... The correct vehicle to eat it on.  My mom and I started of using whole grain pita.  TERRIBLE CHOICE!   This dip is creamy and about the consistency of chunky applesauce.   It is imperative that whatever you dip in it is exactly the opposite.   You really need something crunchy, and preferably salty.   The non-vegan version of this dip is traditionally served with corn tortilla chips.   There's is a reason for that.  The contrasting texture is what makes all the difference between a very so-so taste experience and an "ah-ha" moment.   We started using pretzels and had that revelation.   Toasted pita chips would be great, as well as baked tortilla chips, whole grain Melba toast... You get the idea here.

As usual,  due to my lack of photographic skills, I'm using the original author's photo.  

Make this!   You won't be sorry! 

1 comment:

  1. I love, love, LOVE spinach and artichoke dip! I haven't really had any since changing my diet so... it's been way too long. And, I agree, tortilla chips FTW!