The result is beyond delicious, while also being incredibly easy on your digestive system! Traditional versions can be a little too bland for my taste, so the flavor of this particular dip is kicked-up a notch, with the addition of fresh basil and lemon juice. Combined with artichoke hearts, spinach and roasted red pepper, this veggie-based dip is bursting with flavor, and delicious enough to eat with a spoon! Of course, I’d recommend serving it with baked tortilla chips and sliced veggies, as a more traditional approach. — Creamy Spinach Artichoke Dip (Dairy-free) makes 2 cups Inspired by this recipe Ingredients: 10 oz. frozen spinach, thawed and drained 14 oz. can artichokes hearts, rinsed and drained 1 roasted red bell pepper, peeled and chopped 1/2 ripe avocado 1 garlic clove, or 1/2 teaspoon garlic powder 2 tablespoons fresh chopped basil 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon onion powder 2 tablespoons nutritional yeast 1 teaspoon honey (optional) Directions: Drain the artichokes and spinach well, then add them to the bowl of a large food processor fitted with an S-shaped blade. Add in the rest of the ingredients, and use the “pulse” button to combine into a chunky dip. The texture of this dip is completely up to your personal preference. You can leave it chunky, for a slightly different taste in each bite, or process longer for a more uniform-looking dip! I added a bit of honey to mine, and processed again, for a slightly more balanced flavor and smoother texture. For best flavor, allow to chill for at least 4 hours before serving, and store any leftovers in the fridge for up to 3 days.
Enjoy! — Reader Feedback: Are you a fan of spinach & artichoke dip?
