Spinach & Artichoke Dip: Take 1. (Gluten/Dairy/Soy/Corn/Egg/Nut Free)

Spinach & Artichoke Dip: Take 1. (Gluten/Dairy/Soy/Corn/Egg/Nut Free)

I have had Spinach & Artichoke dip on the brain for a few weeks now. Figuring out how to make it without Cheese, Cheese Alternatives, Soy or Nuts has been a challenge.

What I'm sharing with you today is my latest experiment. What I ended up was a dip with a texture similar to hummus, but with yummy creamy smoothness and flavor. I boosted the flavor with a big bunch of leeks. I thought I would share this recipe to give some inspiration. Know though before you make it, that it is unique and not quite the same as the Spinach & Artichoke dip that you may expect. I'm determined to duplicate the dip as I remember- and will figure it out eventually. But in the mean time due to many request on facebook I'm sharing my work in progress. I think you might enjoy this little number.

So long description short. Health food nuts, that love experimenting with new ways to prepare old favorites, and those into the idea of trying new textures and flavors. This recipe is for you. If you are looking for a classic hot spinach and artichoke dip- pass this one by! (and stop by again soon to see what I come up with in take 2)

Iris at the Daily Dietribe recently posted a cream sauce recipe! Check it out as that was my inspiration here. I mimicked her process, and then added my own little spark with the Coconut "butter".

This recipe makes a fairly large amount. It can be cut in half for those looking to make less.

Spinach & Artichoke Dip

1 head of Cauliflower chopped.
2 Leeks Chopped
1/2 Tsp Garlic Powder
2-3 Tsp Salt
1-2 Tbs Dried or Fresh Parsley
pinch of pepper
The fat creamy portion from 1 can of heavy coconut milk.

2 Cups Coconut Flakes (not reduced fat)
1 Tbs Lemon Juice

1 bag (12 oz) Frozen (thawed) Coarsely Chopped Artichoke Hearts
2 cups coarsely chopped spinach

Fresh Chopped Parsley and Chives or Scallions for serving

  1. Preheat oven to 350 degrees. In a large rimmed baking dish combine the Cauliflower, Leeks, Garlic Powder, Parsley, Salt, Pepper and Coconut Cream. Bake 60-75 minutes until cauliflower is fork tender. Stirring contents of the pan several times throughout the baking process.
  2. Meanwhile- make coconut butter out of the coconut flakes. Process the two cups in a coffee grinder or powerful blender until it becomes creamy (similar to nut butters). You may need to give it a stir several times during this process. If using a coffee grinder- process one cup at a time. (It will make about 1/2 cup of coconut butter)
  3. Remove cooked veggies from the oven and place in a food processor. Add the Coconut butter and process until smooth. Add Lemon Juice. Give it a taste and adjust salt and pepper amount if you want more.
  4. Stir in Artichoke Hearts and Spinach. Pour mixture into baking dish of choice. (anything near the 8 x 8 inch range will work). Place in oven and bake at 400 degrees 15-20 minutes until hot throughout.
Top dip with Fresh Parsely and or Chives/ Scallions.
If you give this one a try- or take it in a new direction, please come share your results!
xo,
Brittany

Brittany Angell

3 comments | Leave your own

  1. Iris

    I am definitely going to try this, and just sub in another veggie for the cauliflower! Love that we can inspire each other back and forth with our recipes!

  2. lauren@spicedplate

    If I were going to a super bowl party, I'd totally bring this! I am drooling over the thought of the cauliflower/spinach/artichoke combination!

  3. Diane McCoy

    What is Heavy coconut milk?

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