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Appetizers, Vegetarian

Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip
Dylan + Jeni / For the Times

Spinach artichoke dip always wins. Everyone loves the bubbling cheese-topped, cream-cheese-filled classic, but it starts feeling a little heavy as the days get warmer. And it’s not the best option for folks who can’t handle dairy or as the starter ... Read more

Total time: 15 minutes | Serves 6 to 8
  • 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

Step 1If you’re using jarred or canned artichoke hearts, drain them well and pat very dry, gently squeezing out excess liquid. Coarsely chop the artichoke hearts.

Step 2Pour 1 tablespoon oil into a medium skillet. Using a microplane grater, grate half the garlic into the oil. Grate the remaining garlic half into a blender and reserve.

Step 3Turn the heat to medium and stir the garlic until sizzling, about 1 minute. Add the spinach and a pinch of salt and cook, stirring, until just wilted, about 2 minutes. Remove from the heat and stir in the artichokes to evenly coat. Season to taste with salt and pepper.

Step 4To the garlic in the blender, add the almonds, lemon juice, ¼ cup cold water, remaining 5 tablespoons oil, and a pinch of salt. Purée until smooth, scraping the bowl occasionally.

Step 5Transfer the almond mixture to a medium bowl and fold in the artichoke mixture. Season to taste with salt. Transfer to a serving bowl and sprinkle with the piment d’espelette. Serve with chips or crackers for dipping.

Note: Make ahead: The dip can be refrigerated in an airtight container for up to 5 days.

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