Spinach artichoke dip

By Wendy Andresen | Apr 08, 2021
Photo by: Wendy Andresen

Now that we’ve gotten the green light to gather together with a few others who have also been fully vaccinated against COVID-19, it’s time for a little celebration. Here’s a creamy-tasting yet healthy dip/spread to serve at that party. Pita bread, tortilla chips, crostini, cocktail rye bread and crudité are all fine accompaniments that your guests will enjoy. It makes such a pretty picture, too.

Actually, now that I think of it, this recipe would also be tasty when mixed with penne pasta.

Ingredients:

1 cup whole raw cashews

6 ounces baby spinach

1 1/2 cups plain unsweetened nondairy milk

3 garlic cloves, minced

2 Tbsp. nutritional yeast

2 Tbsp. lemon juice

2 Tbsp. tapioca flour/starch

1 Tbsp. prepared mustard

1 tsp. salt

Freshly ground black pepper

1 14-ounce can artichoke hearts, chopped

2 scallions, white and green parts, thinly sliced

Directions:

1. In a small saucepan, boil the cashews for 10 minutes in plenty of water. They will swell as they cook. Drain them afterward.

2. Use either your microwave or a steamer basket to steam the spinach for 2 minutes, until it is just tender. When it is cool enough to handle, chop it.

3. In a high-speed blender, combine the milk, garlic, yeast, lemon juice, tapioca flour, mustard, salt and black pepper. Blend on high speed for 2 full minutes.

4. Empty the blender ingredients into a large saucepan. Cook and stir quickly over medium heat for about 5 minutes or more, using a silicone spatula to scrape the bottom of the pan so the sauce doesn’t stick or burn. When it starts to bubble and get very thick, it’s done.

5. Add the spinach, artichoke hearts, and scallions to the saucepan. Continue to cook and stir for a minute or two, until piping hot.

6. Pour the dip into a casserole dish or serving dish. It is ready to serve immediately, or you may refrigerate it and then reheat it just before your guests arrive. Use either your microwave or conventional oven to reheat, and sprinkle a little paprika on top for color. A few seconds under the broiler can add a nicely browned top, if your serving dish is broiler-safe.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.

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