- 5 cloves garlic, peeled and minced
- 1 14oz can artichoke hearts (packed in water)
- 1lb bag frozen spinach
- 2 tbsp non-dairy Nayonaise (or light mayonnaise)
- 2 tbsp Tofutti cream cheese (or light cream cheese)
- 1/4 cup unsweetened almond milk
- 1/4 cup Daiya non-dairy cheese shreds (or reduced-fat cheddar)
- pinch of salt
Preheat oven to 350 degrees. Break off five large cloves of garlic. Mince or use a garlic press, and then add to a non-stick pan over medium high heat (with a touch of oil). You want the garlic to brown, but not burn.
Drain the artichoke hearts from the can and chop them up. Add to the pan after the garlic has browned for about a minute. Let the artichokes cook for about two minutes, stirring frequently.
Add the entire bag of frozen spinach to the pan, and mix well to combine. Let the spinach cook for about ten minutes, stirring frequently. You want to cook as much excess water out of the spinach as possible, otherwise you’ll end up with a watery dip.
Once the water has cooked out of the spinach for about ten minutes, add the entire mixture to your food processor. Top with the cream cheese, Nayonaise, shredded cheese,and almond milk. Season with a pinch of salt and then mix. It should only need to process for about 30 seconds until it is well-mixed, and relatively smooth.
Transfer the dip to a 1-quart baking dish. Add an extra 1 tbsp sprinkle of cheese to the top. Bake in the oven for 10 minutes. Serve with light pita chips, tortilla chips, or veggies.
Nutrition: One-quart bowl has 560 calories, 23 grams of fat, 43 grams of protein, and 29 grams of fiber.
Source: Daily Garnish