Adapted from
http://kblog.lunchboxbunch.com/2010/08/vegan-spinach-dip-make-popeye-proud.html
vegan, makes about 5-6 cups
16 oz. organic frozen spinach, thawed
1 bag artichoke hearts
4 cloves crushed garlic
1/4 cup lemon juice + 2 Tbsp lemon juice
3-4 tbsps EVOO added slowly after other
ingredients blended to help with blending.
1 tsp sea salt
1 tsp black pepper
1 can cannellini or pinto beans
1-2 Tbsp red pepper flakes
Topping: Sprinkle of Cheese
Directions:
1. Thaw your spinach - can do quickly by soaking bag in warm water.
2. Add all your ingredients (not beans or cheese) to a food processor. Blend
until smooth. You can then pulse in the beans (if adding).
3. Pour spinach dip into a heat-safe serving dish. Top with a sprinkle of
cheese and place in a 350 degree oven for 15 minutes. Then turn the oven on
broil for 3-4 minutes to broil the top cheese layer.
4. Remove to cool for a minute. Serve
warm. To reheat microwave for 20 secs or so to warm it up.
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