top of page

Spinach artichoke dip

  • 1¼ cups unsweetened, unflavored plant milk

  • 3 tablespoons all-purpose or oat flour

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 tablespoon fresh lemon juice

  • 2 cups finely chopped spinach

  • 1 (14-ounce) can artichoke hearts, drained and finely chopped (1½ cups)

  • Sea salt

  • Freshly ground black pepper


Combine the plant milk, flour, onion powder, garlic powder, and lemon juice in a saucepan. Bring to a boil, then simmer for 5 to 7 minutes, stirring frequently, until the sauce thickens to a spreadable consistency.

Add the spinach and artichoke hearts. Mix well, then season with salt and pepper to taste. Cook for 2 minutes more, until the spinach has wilted. Add 1 to 2 tablespoons of water if the sauce gets too thick.

Let the dip cool completely.

Serve the dip warm or cold with the baguette, tortilla chips, or pita chips


Featured Posts
Follow Me
  • YouTube
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
bottom of page