Remember that gooey mayo-choked spinach artichoke parmesan dip from the 70s? Of course you do! And it was darn good. But here’s a 2,000 teen version: just as delicious, but actually good for you!
I like to use artichoke bottoms as well as artichoke hearts. I love everything about the artichoke! So let’s begin with two cloves of garlic. Toss it in your food processor and grind it up. Add four cups of fresh (preferably organic) spinach. Grind that all up too. Just pulverize it. Now, open one can of artichoke hearts and one of bottoms. If you can’t find bottoms, do two artichoke hearts. They should be cured in water, not oil, and don’t buy the cheapest kind. You’ll taste it. Reserve one artichoke bottom and two heart pieces. Set them aside. For the rest, after you’ve drained and rinsed them, I want you to squeeze them the way you would a stress ball after a hard day at work. Wring those babies! until they are good and dry. Then add them to the processor and grind away.
After this is all nicely pulverized, add 2 T nutritional yeast*, 1 tsp dried mustard, 3 T vegan mayo (I use reduced-fat vegenaise that I buy at Harvest Health), ½ tsp salt, ¾ cup great northern beans (rinsed and drained well) and 1 ½ T lemon juice. Whirl it up until you have a nice smooth consistency (if you need to add a little liquid, add some from your can of beans). Taste and see if you need to add seasonings. Chop the remaining artichokes into a small dice. Sprinkle on your beautiful dip and then add a smattering of smoked paprika (or regular paprika or chili powder). This is fantastic served with brown rice crackers (as shown)
Here, I covered the spread with strands of artichoke heart. I like the way the bottoms look better.
*If you are thinking, Sue, what the heck is nutritional yeast…hold on! I’ll make a post on it. For now, suffice to say, it gives a bit of cheesy flavor and can be purchased at Harvest Health or in some stores in the Bob’s Red Mill display.