• Becky Berberich

Artichoke Spinach Dip with Raw Chips


I've been making 'cheezy' or "buffalo" spinach and artichoke dips for a while, but recently I got the hankering to make a dip that was more traditional. Spinach and artichokes are power packed choices in the fiber and nutrition department so you can't really go wrong making them the base for a dip. Especially when you're a whole foods vegan (no cholesterol and whole happy fats).

I took a note off of a ranch dressing seasoning page and made this great, creamy, subtle dip and I'm a big fan.

In addition I decided in an effort to really cut out processed foods (blog post to come of this soon), that I would start making my own chips in the dehydrator. Turns out it's super easy and my taste buds are almost fully adjusted to liking these more than other chips. It's just ashamed t

they take 12 hours to make and not 12 minutes.


First for the dip.

Ingredients:

- 16 oz frozen spinach, thawed and pressed for water

- 10 oz frozen artichoke hearts, thawed and pressed for water

- 1 cup raw cashews

- 1 1/2 Tbs dried dill

- 1 Tbs garlic powder

- 1 Tbs onion powder

- 3 Tbs fresh chopped chives

- Salt to taste

Instructions:

Step 1: Preheat oven to 350 degrees F. Chop artichoke hearts into quarters, or smaller, and combine with spinach

Step 2: Blend cashews with herbs until creamy and mix with chopped vegetables

Step 3: Bake for 20 minutes

(Optional) Step 4: Don't drop on oven door when removing dish from oven like I did


Second for the chips. I've now made 5 batches of these and this is by the easiest and yummiest.

Ingredients:

- 1 bag frozen sweet corn kernels

- 1 Tbs garlic powder

- 1 tsp salt

- 1 tsp cumin

Instructions:

Step 1: Thaw corn and place in blender with other ingredients and blend until fairly smooth.

Step 2: Spread about 1/4 inch thick on dehydrator mat and allow to dry at 145 degrees F for 12-16 hours until desired crunchiness. This could also work in the oven at 180-200 for 6 hours or so

Dip Nutrition: 4 servings; serving size aprox 1 cup; Calories 220, Fat 13.6 g, Protein 10 g, Fiber 8.1 g, Carbohydrates 17.9 g

Chip Nutrition: 1/4 of chips broken into your desired number of chips; Calories 100; Fat 1 g; Protein 3 g, Fiber 1 g, Carbohydrates 21 g

I've tried these chips in a few different ways: with flax seeds, with nutritional yeast, with miso, with chipotle, and I'm going to be honest, I like the plain chips better. They are delicious, go with everything, and honestly don't have a distracting flavor like some of the things I tried did. I hope these basic, whole foods, delicious recipes give you some ideas and some happy tummies!

Happy eating!!


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