I tried to make a cheese-free, blender only alternative to the cheesy baked spinach and artichoke dip, and this is what came out. It definitely doesn’t taste the same, but it’s still a delicious dip and an alternative for vegans or anyone who cannot eat dairy for other reasons!
1 normal size can white beans; drained (ca. 250 g drained)
2 handfuls fresh spinach or 1 cup defrosted frozen spinach
8 artichoke hearts (out of a glass- artichoke hearts in water if possible)
1/4 fresh onion
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 vegetable stock cube (powdered)
salt, pepper + coriander to taste
Put all the ingredients except for the spinach and the artichokes in a blender and blend until smooth. Then, add the spinach and blend until everything is well mixed, but some consistency remains. Lastly, add the artichokes and blend again, but only for a very short time, so that small artichoke pieces remain. Move the dip to a bowl and serve with bread, vegetables, nachos or whatever else you like!