Healthy Vegan Gluten, Dairy, Soy and Egg Free Spinach Artichoke Dip

| January 1, 2013 | Comments (0)

With the New Year upon us, thoughts turn to dieting, and eating healthier and also to planning Superbowl parties which generally are not helpful to the whole eating healthier mission. So I present to you a totally delicious dip that is mostly vegetables. You may think that this will make too much dip, but the reality is that I have never had this dip last more than four days in my home and I have had people tell me to put it away before they eat it all. I put it out and it vanishes. It is also good on sandwiches and as a topping on baked salmon.

This is an easy veggie rich dip. Unlike cream based dips, this one has just enough “mayonnaise” to hold it together.

If you can have soy or eggs you can go with a low calorie or a regular mayonnaise, however this has been tested repeatedly with soy-free and egg-free mayonnaise substitutes which you can purchase at specialty health food grocers.

1 12 oz bag frozen artichokes – thawed
1 16 oz bag frozen chopped spinach
1/2 to 1 cup soy-free egg-free sandwich spread (mayonnaise…and yes there is such a thing)
1 tsp garlic powder
1/4 tsp paprika
1/2 tsp old bay seasoning
1/4 tsp salt

Measuring cups and spoons
Food processor
One large bowl for mixing
One large spoon for mixing

Drain the artichoke hearts but do not squeeze them dry
Put artichoke hearts in a food processor and process until chopped fine
Put finely chopped artichoke hearts in a bowl
Take handfuls of the thawed spinach and squeeze until it is dry. You will be amazed at how small the spinach gets.
Add the spinach to the bowl
Add the mayonnaise 1/4 cup at a time until you get to a good consistency (I add the entire cup but it is a decent dip with only 1/2 a cup of “mayo”)
Add all remaining ingredients
Combine thoroughly
Cover and chill until ready to serve. It keeps for several days in the refrigerator…assuming you can stop eating it!

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About cthallagan: You can find Christina at View author profile.

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