Creamy Baked Spinach and Artichoke Dip

This is a great recipe for sharing, for serving as a starter or to have as a snack with wine. I served the dip with toasted wholewheat pitta bread. Toasting pitta bread improves its structural integrity,  which facilitates a more rewarding dipping experience for the user.  For six servings you’ll need the following;

  1. 100g/3.5oz spinach, washed, wilted and roughly chopped
  2. 390g/13.5oz tin of artichoke hearts, roughly chopped
  3. 350ml unsweetened nondairy milk
  4. Three spring onions, sliced
  5. Three cloves of garlic, minced
  6. Two tablespoons of plain flour
  7. Two tablespoons of oil
  8. 100ml/3.5fl.oz nondairy cream
  9. 30g/1oz vegan parmesan cheese (I used Violife’s Prosociano, from Holland & Barrett)
  10. 60g/2oz vegan cream cheese (I used Sheese, again from Holland & Barrett)
  11. Half a teaspoon of each; tarragon, parsley, oregano and basil
  12. Salt and black pepper to taste

Start by frying the garlic and spring onions in a frying pan over a medium heat, they’ll only need a couple of minutes, then set aside.

Now work on the sauce, heat two tablespoons of oil in a pan and sprinkle over the flour. Whisk for about two minutes before adding the nondairy milk, a little at a time, until it’s all incorporated. Next add the cream, cream cheese, cheese and mix well. Then add everything else and stir until the mixture thickens.

Bake for fifteen minutes at 200ºC/400ºF, leave it to stand for a minute before serving with toasted bread, crackers or vegetable sticks. If you don’t like artichoke swap them for asparagus, leek or mushrooms.

Bye for now 🙂

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