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Thursday, July 21, 2011

Spinach and Artichoke Dip- The Pareve Version

This is the pareve version of the cheesey spinach artichoke dip I posted months ago. It is meant to be super garlicky so don't go light on the garlic and it's delicious spread on crackers or bread. I love to make it as a dip to serve on Shabbat and it is always a big hit. You can also use it as a spread to enliven a tuna or cheese sandwich and its thick enough that it makes a great dip for crudite. Basically folks, go for it. It's simple, easy to make, has 10x less ingredients in it then my usual recipes and it will make your taste buds sing (and smell like garlic). Enjoy!

1 can artichoke hearts in water or one 10oz box frozen artichoke hearts
1 10 oz box chopped spinach
1 small onion, diced
3 Tbl oil
3-4 cloves garlic
1/3 cup mayonnaise
salt and pepper


Saute the onion in the oil until soft. Add the onion with the oil, artichoke hearts, drained spinach, and garlic cloves to a food processor. Pulse until chopped but not pureed-you want some texture to the dip. Remove to a bowl and add the mayonnaise mixing to combine. Season with salt and pepper.


Thanks Tats for the great picture!

1 comment:

  1. Whoever has not yet tasted this recipe should run out and buy the necessary ingredients and whip this up. It's excellent !!

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