Vegan Spinach Artichoke Dip Recipe - Los Angeles Times

Vegan Spinach Artichoke Dip Recipe - Los Angeles Times

www.latimes.com

This homemade vegan artichoke dip is light and refreshing for spring, yet creamy and satisfying. Perfect as an appetizer for a party or potluck.

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Ingredients

  • 10 whole artichoke hearts, freshly cooked or from a 10-ounce jar or can
  • 6 tablespoons extra-virgin olive oil
  • 1 large garlic clove
  • 1 cup packed baby spinach leaves (about 1 ounce)
  • Kosher salt
  • ¾ cup roasted, salted Marcona almonds (about 3½ ounces)
  • 2 tablespoons fresh lemon juice
  • Piment d’espelette, Aleppo pepper, or other red chile flakes, to taste
  • Chips or crackers, for serving

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