This warm and delicious Artichoke Dip is a wonderful addition for any occasion. Creamy and tangy with a bit of a spicy bite at the end.
Serve it on crostini or use it to stuff mushroom caps or pasta shells. Its versatility and simplicity will have you coming back to this recipe over and over. With three simple steps and 9 ingredients it comes together quickly and can be prepared days in advance!
Ingredients: 3 Tbsp extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup red bell pepper, finely diced
2 oz. pickled jalapeños OR 1/2 tsp. of crushed dried red chillies
1 can water packed artichokes, drained and chopped
1 pkg. frozen spinach
1 pkg. Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese
2 Tbsp. lemon juice
Salt and pepper to taste
1. On medium high heat, sauté onions, pickled jalapeños (or crushed red chillies) and red bell pepper in a Tbsp of olive oil.
2. When onions have become transparent (about 5 minutes) add in the artichokes, and sauté for a few more minutes. Add spinach and break up until blended. 3. Lower the heat to medium and add the Zengarry Garlic and Fine Herbs cashew cheese, the rest of the olive oil and lemon juice to the skillet and stir to combine. Cook until artichoke mixture is heated through ad somewhat thickened.