The Superbowl is tomorrow-we’re getting hungry and excited planning our snack menus! So far this week we’ve shared Nachos two ways & Jalapeño Poppers two ways. To conclude snack week we’re sharing another classic favorite, Spinach Artichoke Dip. Jess has veganized the recipe into a creamy, salty, savory fan favorite dip. Plus it’s a little healthier than the traditional version, and Paleo too! I served most of the dip in little ramekins, but then I had a brilliant idea and rolled the remainder of the dip inside of Pillsbury crescent rolls. Little pockets of breaded, creamy dip-yum!!!
Spinach Artichoke Dip
- 1 14 oz can artichoke hearts, drained and chopped
- 2 cups fresh spinach, measured and then sliced in thin strips
- 1/4 yellow onion, thinly sliced or diced
- 3 cloves garlic, chopped
- sprinkle of salt, black pepper and red pepper flakes, seasoned to taste
- 1 1/4 cups raw cashews, soaked overnight
- 1 cup hot almond or soy milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons and 1/2 teaspoon tapioca starch/tapioca flour
- 1 teaspoon olive oil
- 2 teaspoons salt
- 2 tablespoons nutritional yeast
- 1 1/2 teaspoons paprika
- Crescent roll dough (optional)
- Bread, sliced veggies or crackers for serving
Preheat oven to 350. In a medium mixing bowl, mix together artichoke hearts, spinach, onion, garlic and generous sprinkling of salt, pepper and red pepper flakes. Toss to combine and set aside.
In a food processor, blend together remaining ingredients for about 1 minute or until smooth.
Pour the mixture into a small pot or saucepan and heat over medium heat, stirring occasionally. When the sauce begins to thicken, stir continuously, turn down the heat a tad, and continue for about 2 minutes. Tapioca starch does amazing things to make sauces stretchy and thick!
Pour the sauce over the veggie mixture and stir well. Add any spices you feel are lacking and pour into a baking dish, divide into ramekins, or roll into Pillsbury crescent rolls. For the crescent rolls, I laid a piece of dough out flat, spooned a small amount of dip at the base of the triangle and then rolled it forward as you normally would with a roll.
The bake time will vary according to your dish, the crescent rolls take about 15 minutes to bake, while the ramekins took about 40. Keep your eye on the oven, you want the dip to get nice and golden on top. Serve warm with bread, crackers, sliced carrots or bell peppers.
If you’re looking for more snack ideas try our popcorn, potato skins, or brussels sprouts!