Skinny Spinach Artichoke Dip
This delicious vegan spinach artichoke dip is SO good and easy to make. You will love it.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: Varies
Ingredients
Scale
- 1/4 cup chopped onion
- 2 Tablespoons butter or expeller-pressed coconut oil
- 1 5oz. jar marinated artichoke hearts
- 10 oz. frozen, chopped spinach
- 3 Tablespoons cornstarch
- 2 cups Silk Coconut or Cashew milk
- salt
- pepper
- garlic powder
Instructions
- Melt butter in a medium skillet, and add chopped onions
- Sauté until onions begin to soften.
- Drain artichoke hearts (reserving the brine), and chop reasonably fine.
- Add artichoke to onions and continue sautéing for just a minute
- Add frozen spinach.
- Stir skillet while continuing to sauté, while the spinach thaws, and the water begins to exaggerate.
- Stir in cornstarch, being sure to break up any lumps
- Add coconut/cashew milk and continue to stir until mixture thickens.
- Add salt, pepper, and garlic powder to taste.
- Serve with Crudités or crackers (Breton’s black bean crackers are my favorite!)
- Enjoy!