Description
This dip is rich, creamy, and packed with veggies. It’s the perfect appetizer for parties of any kind!
Ingredients
Units
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- 2 teaspoons olive oil
- 1 medium onion, chopped
- salt and pepper
- 2 cups spinach, roughly chopped
- 3 to 4 cloves garlic, minced
- 2 more teaspoons olive oil
- 1 pound Brussels Sprouts, shredded, either with a knife or mandolin (don’t use store bought pre shredded, they’re tough and dried out)
- 1 can artichoke hearts, drained and roughly chopped
- FOR THE SAUCE:
- 1 cup raw cashews, soaked 8 hours, or overnight
- 1 1/2 cups cold filtered water
- 1 teaspoon arrow root starch/corn starch
- 1/2 teaspoon each salt and pepper
- Juice of 1 lemon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon miso paste (Optional, but adds a tangy, salty flavor reminiscent of cheese)
- 1 tablespoon nutritional yeast (usually found in the health food section of your grocery store)
- FOR TOPPING:
- 2 to 4 ounces Monterrey Jack cheese (optional, can leave off if you want to keep this dish vegan)*
- 1 to 2 green onion, sliced, for garnish
- SERVE WITH:
- gluten free crackers
- gluten free french bread, sliced
- carrot sticks
- celery sticks
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9X9 baking dish and set aside.
- Heat a medium non stick skillet over medium high heat. Heat the oil. Add the onion and sprinkle with a little salt. Saute until translucent, 3 minutes. Add the spinach, sprinkle with salt and pepper, and saute until it has wilted down, about 3 minutes. Add the garlic and saute until fragrant, one minute. Remove the spinach and onion mixture into a bowl, set aside,
- Keep the skillet on medium high heat, heat up the oil and add the Brussels sprouts. Sprinkle with a generous amounts of salt and pepper. Saute for 5 minutes, or until the Brussels sprouts are tender, yet still have a slight crunch to them. Make sure to stir frequently. Once they are done cooking remove them from the heat.
- FOR THE SAUCE:
- Add all of the sauce ingredients into the bowl of a blender (preferably a high speed blender). Blend on high until everything is smooth, about 2 minutes. Taste and adjust seasoning as needed, more nutmeg for a tiny bit of warmth, more salt, or more nutritional yeast for a more cheesy flavor.
- ASSEMBLE:
- To the greased 9X9 baking spoon in the spinach and onions, Brussels sprouts, and the artichoke hearts. Gently mix to combine them. Note: to add visual appeal you can set aside a little bit of the veggies and add them on top after the sauce has been mixed in.
- Pour in the sauce and stir to combine all of the veggies with the sauce. Smooth everything out so it’s even. This is when you would sprinkle those reserved veggies on top.
- Top with the Monterrey Jack Cheese, if using.
- Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted. Allow to cool for 5 minutes before serving. Garnish with green onion.
- Serve warm with crackers, french bread slices, or carrots and celery.
Notes
*To keep this dish vegan you could try topping it with this Vegan Parmesan Cheese
TIPS FOR MAKING AHEAD:
-You could make the sauce up to 1 day ahead of time, Store in the fridge until ready to use.
– You could also make and assemble the entire dip up to 1 day ahead of time. Allow all of the veggies to cool completely before assembling. Cover and keep in the fridge. Bake when ready. Please note that the dip will take longer to cook because it is cold out of the fridge.
