Creamy Artichoke Dip with Spinach
Published with permission of the author
Serves: 1¾ cups
  • 1 Tablespoon coconut or avocado oil
  • ⅓ cup diced onion
  • 2 cloves garlic, minced
  • 1 cup summer squash, peeled
  • 2/4 cup chicken bone broth
  • 170g drained artichoke hearts
  • 2 Tablespoons nutritional yeast
  • ½ teaspoon ground mace
  • 170g frozen spinach, thawed
  1. SOFTEN: Add the oil to a pot over a medium heat. Add the diced onion and garlic to the pan. Chop the summer squash into pieces the same size as the diced onion. Add this 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)
  2. BLEND: Transfer the softened vegetables to a blender and add your chicken broth. Gently squeeze the artichoke hearts to release any excess liquid before you weigh them out. Add the artichoke hearts, nutritional yeast and mace to your blender. Process until you have a thick, smooth 'creamy' sauce.
  3. SIMMER: Pour the sauce back into the pot and return to the stovetop 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 salt if you wish. Serve the dip warm and enjoy.
Recipe by at