Dairy-Free Spinach Artichoke Dip

• Gluten free

• Produce

  • 6 oz Artichoke hearts, jarred
  • 2 cloves Garlic
  • 1/3 cup Onion
  • 1 6 oz (170 g package Spinach, frozen
  • 1 cup Summer squash

• Canned Goods

  • 3/4 cup Chicken broth

• Baking & Spices

  • 1 tbsp Coconut or avocado oil
  • 1/2 tsp Mace, ground
  • 2 tbsp Nutritional yeast

Found on primallyinspired.com

Description

Ingredients

• 1 tbsp (15 ml) coconut or avocado oil
• ⅓ cup (45 g) diced onion
• 2 cloves garlic, minced
• 1 cup (120 g) peeled summer squash
• ¾ cup Chicken Broth (page 225)
• 6 oz (170 g) drained jarred artichoke hearts
• 2 tbsp (8 g) nutritional yeast
• ½ tsp ground mace
• 6 oz (170 g) package of frozen spinach, thawed

Directions

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