Enjoy this vegan spinach artichoke dip with your favorite chip. Whether that’s pita, tortilla, veggies, or potato, this will make the perfect companion!
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Got 4th of July plans? While homemade salsa and guacamole are tried and true accoutrements to salty and crunchy chips, something about a creamy spinach dip made from fresh vegetables and infused with lots of spice and garlic just says ‘MERICA to us.
We invite you to dip your chips into this epic vegan spinach artichoke dip during your July 4 celebration. Made with chili and garlic infused oil, almond cream cheese, spinach, artichokes, and red onions, this dip won't disappoint.
Enjoy this vegan spinach artichoke dip with your favorite chip. Whether that’s pita, tortilla, veggies, or potato, this will make the perfect companion!
Ingredients
For Chili Garlic Oil Infusion
1 cup olive oil
1 medium sized clove of garlic
2-3 dried chili’s sliced open (depending on spice preference, but if you like it hot, go for 3)
For Almond Cream Cheese
1 cup of raw almonds
1 Tbsp apple cider vinegar
1 Tbsp nutritional yeast
⅓ cup water
Salt and pepper to taste
For Vegan Spinach Artichoke Dip
1 batch of almond cream cheese
3 cups of fresh spinach
1 jar of artichoke hearts, in water, finely chopped
Add your garlic and chilis into the LEVO Herb Pod.
Add in the oil.
Set LEVO to "Infuse" at 165 degrees F for 2 hours.
BAM! Garlic chili oil in your super cool olive oil bottle.
Instructions
Soak the almonds in a bowl of water overnight, then drain.
Place the almonds back in a bowl and pour boiling water over them. Let sit for about 6 minutes.
Drain the almonds and using your fingers, peel the skin off.
Add the peeled almonds to a food processor with the salt, pepper, nutritional yeast, and apple cider vinegar. Add the water in batches to thin out and blend better.
Blend together until you achieve a cream cheese like consistency. Set aside.
Heat 1 tablespoon of your infused LĒVO oil in a pan, then add in the artichoke hearts and red onion.
Once nice and golden, add in the spinach. Cook until the spinach has fully wilted.
Add the spinach and artichoke mix to the almond cream cheese in a food processor.
Pulse until the mix comes together. Add in additional nutritional yeast, salt, and pepper to taste.
Finish off the dip with a drizzle of your infused oil.
Enjoy that spicy infused dip for your 4th of July celebrations.
A
By Andrew Tychsen
The LĒVO kitchen team develops and tests recipes for home infusing.
