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Vanishing Spinach Arty Dip

They don’t call it lazy summers for nothing.  With kids out of school and the days hot and BBQs galore, blogging every other day has been a little tough.  Lazy, lazy, lazy.  You feelin’ me?  I feel lazy but definitely don’t like to show it.  Ok, so I may be late to some shindigs, but I like it to look like it’s because I was working so hard in the kitchen bringing something yummy to the party.  Half of which is true.  It’s something yummy and I made it in the kitchen, but working hard does not need to be in the equation to make it good.

My spinach artichoke dip is so easy, quick and comes all together in one pot!  Yes, ONE pot!  I call it vanishing because as soon as it hits the table, it gets eaten up quite quickly.  I made this for Annielaurie’s party last week.  She is a dear friend who lived in LA and moved to Colorado and was back visiting, 4 kids in tow and one in the belly!  Strongest, coolest woman I know.  Anyways, I put down my Arty dip and went inside to help my daughter change into her swimsuit.  I came out and the bowl was empty!  Not kidding! Literally gone and licked clean!  You will be popular if you bring this dip and you may be invited to every BBQ because of it…not for your company – just for your dip.  Hope you guys enjoy this one and know that it is definitely not so nice (on your waistline) …it’s a naughty one – full fat but hey, gluten free!  hehehe…

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Vanishing Spinach Arty Dip
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As you can see from above, I love my Trader Joe's! Buy a few bags of frozen spinach and frozen artichokes and you can make this dip anytime. See notes below to see my favorite plant-based mayo.
Servings
12
Servings
12
Vanishing Spinach Arty Dip
Print Recipe
As you can see from above, I love my Trader Joe's! Buy a few bags of frozen spinach and frozen artichokes and you can make this dip anytime. See notes below to see my favorite plant-based mayo.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Bring 3/4 full pot of water to a boil.
  2. Empty bag of frozen artichokes and bag of frozen spinach into boiling water.
  3. Once water gets back up to boiling point, let it cook for 5 more minutes.
  4. Remove from stove and use lid to drain all the water out.
  5. Add mayo, parmesan, cream cheese and salt (optional pepper flakes). Stir with wooden spoon with a little pressure to break apart the artichokes. Taste and add more salt if needed.
  6. Pour into your favorite dip bowl or a bread bowl. (I made my artichoke bowl with the guidance of my talented ceramist friend Gabrielle)
  7. Serve with tortilla chips, bread pieces or your favorite dipper!
Recipe Notes

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This is my all time favorite mayonnaise!  It's plant-based, GMO free, eggless sustainable mayonnaise and it's also delicious.  I feel better giving my family this mayonnaise and it tastes just like real homemade mayo.  I like to share the staples with you because we are always searching for the healthiest and tastiest versions of food if you can't make it at home.

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Best Ever Hummus

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Years ago, I was at this greek restaurant that had the most amazing hummus ever.  I kept haggling the owner for the recipe and he said jokingly that he’d have to kill me if he told me. However, I did manage to squeeze one secret from him which was to add a little water to the mix. That’s all I needed!  This hummus is light, fluffy, flavorful and perfect for dipping.  It is my go-to and most requested dish to bring to potlucks, BBQs and picnics.

 

Best Ever Hummus
Print Recipe
I love serving this with a variety of veggies like bell peppers, carrots, cucumbers, tomatoes and whatever else is in season. Also great with tortilla chips and/or warm flatbread.
Best Ever Hummus
Print Recipe
I love serving this with a variety of veggies like bell peppers, carrots, cucumbers, tomatoes and whatever else is in season. Also great with tortilla chips and/or warm flatbread.
Ingredients
Servings:
Instructions
  1. Place all your ingredients in a blender or food processor. I prefer a blender because it whips more air into the hummus which makes it lighter.
  2. Blend until smooth. Taste and add more salt if needed.
  3. Pour in serving bowl and sprinkle with smoked paprika and drizzle with more extra virgin olive oil. Get fancy and sprinkle pine nuts on them!
  4. When I serve this at home, I use half and store the other half in a recycled wide mouthed glass jar. It makes it easy to transport or give away as a gift.
Recipe Notes

* I also like to use Himalayan sea salt because of the high mineral content.  Himalayan salt has over 26 minerals that feed the body.  However, if you do use it, add 1/2 tsp more as it tends to not be as salty as standard sea salts.

 To tahini or not to tahini?  It's a personal preference.  I do it either way, but tahini is not always available when I'm making this and it is really delicious with or without it.

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