Spinach artichoke dip recipe (vegan, GF)| Dr Dray

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel is lower in fat, while ricotta is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is a cost-effective alternative.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is often cheaper.

Drain the water from the can of spinach and set aside.

Drain the brine from the can of artichoke hearts and set aside.

In a pot, simmer a little bit of water.

Add diced onion, sliced garlic, and rosemary to the simmering water.

Add a pinch of baking soda to help the onions cook down faster.

Cook until the onions are soft and the liquid has evaporated, about 5-7 minutes.

Add the green banana flour to the pot and mix it in to form a roux.

Stir in the non-dairy milk gradually while stirring to prevent sticking.

Add the drained artichoke hearts and spinach to the pot and mix well.

Cook for a few more minutes to soften the artichokes and combine flavors.

Transfer the mixture to a Pyrex bowl to cool before serving.

Garnish with nutritional yeast before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens