Creamy Artichoke Dip with Spinach from Nourish




  1. SOFTEN: Add the oil to a saucepan over medium heat. Add the diced onion and
  2. garlic to the pan while you peel and chop the summer squash. Cut the summer
  3. squash into pieces that are the same size as the diced onion, then add to the pan and
  4. stir to coat with the oil. Cook until the squash is tender, stirring occasionally so the
  5. squash doesn’t brown, about 10 minutes.
  6. BLEND: Transfer the softened vegetables to a blender and add the chicken broth.
  7. Gently squeeze the artichoke hearts to release any excess water before you weigh
  8. them out. Add the artichoke hearts, nutritional yeast and mace to the blender –
  9. process until you have a thick, smooth, “creamy” sauce.
  10. SIMMER: Pour the sauce back into the saucepan and return to the stove top at a low
  11. heat. Drain the spinach and squeeze out any excess water, then chop finely. Stir the
  12. frozen spinach into the sauce and simmer until the dip is warmed through. The dip
  13. probably won’t need any additional salt because of the artichoke hearts, but taste
  14. now and add any extra salt if you wish. Serve the dip warm and enjoy. Try pairing it
  15. with Pita Wedges (page 222).