Spinach Artichoke Dip with crackers

FOK recipe

4 Servings

Add

Brightened up with lemon and dill, our stovetop spin on this much-loved app comes together in a jiffy. Pro tip: Keep canned artichokes on hand for last-minute soirées!

1

MAKE DIP

In a saucepan over medium heat, combine spinach, artichoke hearts, plant milk, tahini, lemon zest, lemon juice, garlic, and dill, stirring occasionally, until spinach wilts, 3 to 5 minutes. Let cool, then sprinkle with nutritional yeast (if using); season with salt and pepper to taste.

2

SERVE

Serve with crackers.

Store any leftover dip in an airtight container in the refrigerator for up to 3 days.

Reheating:

Dip

INGREDIENTS

4 oz spinach

stemmed & chopped (≈4 cups)

1 (14-oz) can artichoke hearts

drained & diced (≈1 1⁄2 cups)

1⁄2 cup unflavored plant milk

1 tablespoon tahini

1 dash lemon zest

2 teaspoons fresh lemon juice

2 cloves garlic

minced (≈2 teaspoons)

1⁄4 teaspoon dried dill

2 teaspoons nutritional yeast

(optional)

sea salt

freshly ground black pepper

FOR SERVING

8 whole-grain crispbread crackers