This is a great dip to experiment with; I often add salsa and pesto to change the flavor. I sometimes throw in jalapeños for a little heat or leftover cooked vegetables to vary the outcome. The artichoke/spinach/cheese base is really easy to play with. I pureed leftover spring mix salad with walnuts and cranberries and added it to the ingredient list along with some roasted mushrooms and asparagus we had leftover. It tasted great. This makes a large amount of dip. I usually make a large batch and freeze half before the heating step. It takes a little time to thaw, but after heating the outcome is just as tasty. I use the drained marinate from the artichokes in salad dressings.
30-ounce jar of marinated artichokes drained and chopped
10-ounce bag of frozen spinach
(cooked and drained of excess liquid)
1 8-ounce bar of cream cheese (vegan or dairy)
1/4 cup of mayonnaise (vegan or regular)
1 tablespoon of minced garlic
1/2 cup of parmesan cheese or vegan substitute
The easiest way to make this dip is in the food processor. Chop the artichokes and add the garlic and spinach -- just a quick pulse so that the spinach doesn’t get too finely pureed throw in the cream cheese, mayonnaise, and parmesan for a minute to mix ingredients together.
Scrape mixture into an oven-safe bowl.
Sprinkle remaining cheese on top.
Cover with a lid or tinfoil for heating.
Bake at 400 degrees for 15 minutes. Remove foil for the last 5 minutes to brown the top of the dip.
Serve with broccoli or vegetable of your choice.