This is your favorite spinach and artichoke dip all cleaned up and ready to gobble by the spoonful. Avocado and nutritional yeast make the dip creamy while the spinach, garlic and artichokes give an extra punch of nutrients. Super simple to prepare. Can be served hot or cold. We love this dip with fresh veggies or homemade plaintain chips.
| Prep Time | 10 minutes |
| Servings |
servings
|
Ingredients
Dip
- 5 Cup spinach raw and uncooked
- 1 large avocado
- 1/2 Cup artichoke hearts Rinsed before using if stored in oil
- 2 Tbsp nutritional yeast optional
- 1/2 Medium yellow onion
- 2 Tbsp garlic crushed or finely chopped
- 1 lemon juiced
Chips
- 2 Medium plaintain still with green color to skin
- 2 Tbsp coconut oil melted
- 1/2 tsp sea salt to taste
Ingredients
Dip
Chips
|
Instructions
Spinach & Artichoke Dip
- Put all ingredients into a food processor and process until well combined and creamy. If you would like to heat up the dip, transfer to a small pot and slowly simmer over low heat.
Plaintain Chips
- Pre heat the oven at 425F. Line a big cookie sheet with aluminum foil or parchment paper
- Score and peel the plaintains. They are easiest if you chop the top and bottom 1/2 inch off. Then score down the sides of the plaintain skin until you feel the plaintain inside. About 4 scores will do it and make the plaintain easy enough to peel. Once peeled, cut into small 1/4-/8 inch slices.
- Whisk together the coconut oil and sea sat in a bowl and transfer sliced chips in to coat with oil mix.
- Transfer chips flat onto baking sheet and bake 20-25 minutes, flipping once halfway through. They will turn a light brown and crisp up. Watch closely after 15 minutes to make sure they do not burn
Share this Recipe
Leave a Reply