Spinach and Artichoke Dip

Spinach and artichoke dip  

You may be aware that my inner craving constantly demands more spinach. I'm not complaining, as spinach is both delicious and nutritious. It provides iron, protein, and fiber, among other nutrients. So, it's definitely a win-win.

This artichoke and spinach dip is one of our favorites. It's perfect for entertaining guests, enjoying as a snack, or having for a light dinner. It's incredibly easy to prepare. You can make several ramekins at once, and whatever you don't use, simply freeze. It will keep well in the freezer if covered properly. When you're ready to enjoy it, just take it out of the freezer and bake until it's warm throughout.

In a previous post, I detailed all the nutritional benefits of spinach, so I won't repeat them here. However, here's a link for you to explore further.

Some benefits of spinach

All in all, I hope you're going to like this recipe and you're going to try it. 

Spinach and artichoke dip  

Ingredients  

Half a cup of cashew nuts soaked overnight.  

2 tablespoons of olive oil,  

one onion chopped,  

2 teaspoon of garlic paste.  

1 cup of soy milk,  

Around 500 grammes Off frozen organic spinach.  

2 cups of artichoke with the juice in the jar. 

1/4 cup of nutritional yeast.  

Instructions  

Blend the Soaked cashew first, Leave it in the blender. 

Heat up the oven, 180° fan forced. 

Heat the olive oil and sauté the onion. Add all the ingredients to the blender and pulse a few times, leaving the spinach and artichoke slightly chunky. Spoon this mixture into ramekins, using 4 to 6 depending on their size, and bake for about 30 to 40 minutes until the top is golden. If you don't use the ramekins, feel free to freeze the mixture. It will taste delicious when you defrost and re-bake it.

Pair it with your preferred bread, crackers, or other gluten-free options.

Spinach and artichoke dip