Wednesday, November 11, 2009
Spinach Artichoke Dip
Andrew has been sick with a cold since last Friday, so I haven't really cooked much. I've just been getting takeout and trying to make him feel better, while simultaneously feeling like crap myself. I finally went back to work on Tuesday while Andrew stayed home and played Left 4 Dead all day. Butthead.
Anyway, LAST week I was really craving spinach artichoke dip and apparently Andrew and I have completely different memories of the non-vegan version of this dip. Whenever I had it, my mom bought it from Trader Joe's or something and it came all smooth in a container. It wasn't super chunky or cheesy. It was like a smoother, kinda chunky dip. If that makes sense. And I guess Andrew always got it at restaurants, really chunky, coated with lots of cheese. He called this more of an artichoke pesto. But it's not. There's no oil, and it's thick and creamy with cream cheesy goodness.
So, if you have Andrew's memory, then this isn't really the spinach artichoke dip of your dreams. You could probably make it chunkier and add a bunch of vegan cheese. I'm not in love with vegan cheese, so I stay clear. It is, however, a really great flavorful dip or spread. I put it on a sandwich with some Italian marinaded tofu.
[[Spinach Artichoke Dip]]
1 container of Tofutti Better Than Cream Cheese
1 large chopped shallot
3/4 cup of jarred and drained artichoke hearts with 1 tbs marinade
1 packed cup of spinach
2 cloves of garlic, smashed
salt and pepper to taste
-- In a blender, mix cream cheese, garlic, and shallots until smooth.
-- Then add the salt, pepper, artichoke hearts and marinade, plus half of the spinach. Blend it all roughly but not into a smooth consistency. You want some chunks of artichoke still.
-- In a medium sized sauce pan, add the rest of spinach and cook until wilted. Add the contents from the blender and warm on the stove. Serve warm with chips or crostinis.