In my last post, I claimed that my recipes were going to be healthier, with more of a focus on whole grains, fruits ands vegetables. Still true, I swear! This is a recipe I meant to post a couple weeks ago but never got around to.
I never used to like spinach dip very much because I’ve always had an aversion to mayonnaise. When I was kid, I’d freak out if someone left an open jar on the counter because the smell made me queasy. Yep, it was a pretty intense hatred. As I got older, I slowly started to tolerate mayo in the form of aioli. For some reason, if it was flavoured and not thick and white, I would eat it in small doses.
So, needless to say, I absolutely hated spinach dip with its gobs of the nasty white stuff. Over the Christmas holidays I got a weird craving for spinach dip and decided to make a double batch of it. I took it to a couple holiday gatherings to be sure I’d have something to eat. It ain’t health food, but it certainly is lighter than its mayo-ridden counterpart, thanks to a good dose of white beans!
Without further ado, here’s my vegan take on the ubiquitous potluck hit.
Put into a food processor and process until very smooth:
1 19 oz can white beans, drained and rinsed (I used kidney)
1 tub Tofutti vegan cream cheese
juice of one lemon
2 garlic cloves, sliced
1 tsp salt
1 tsp cayenne
a few dashes of Tobasco (I added maybe 6? I like a kick.)
a generous amount of freshly ground pepper
Add in and pulse until combined:
1 227g can sliced water chestnuts, drained
2 green onions, sliced
1 box frozen spinach, thawed and water squeezed out
1 14 oz can whole artichokes, drained
That’s it, that’s all! Serve with accoutrement of choice.