Ingredients
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14-oz (1 x 390-g) can Artichokes
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¾ cup (30 g) Macadamia Nuts
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¾ cup (200 ml) Almond Milk
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½ tablespoon Salt
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2 Garlic
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3 tablespoons nutritional Yeast
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½ White Onions
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Olive Oil
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½ tablespoon Arrowroot Starch
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8 cups (400 g) Spinach
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Chilli Flakes
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Crudites
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6 ceramic ramekins
Directions
This healthy dip is one of those things that when you start eating, you just can’t stop. But really, there’s no reason to stop-it’s all good stuff-so enjoy!
Steps
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1
Done
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Preheat the oven to 200°C (400°F) Gas 6. |
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2
Done
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Cut the artichokes into small bite-sized pieces and set aside. |
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3
Done
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Put the macadamia nuts, non-dairy milk, salt, garlic and nutritional yeast in a high-speed blender and blend until completely smooth. |
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4
Done
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Sauté the onions in a little olive oil in a large frying pan/skillet set over a medium heat. Once browned, pour in the macadamia nut mixture and stir in the arrowroot. The mixture will start to thicken. |
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5
Done
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Divide the spinach and artichokes between your ramekins and pour some of the warm macadamia mixture over the vegetables. Sprinkle each ramekin with chilli flakes/hot red pepper flakes, if using. |
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6
Done
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Place the filled ramekins on a baking sheet and bake in the preheated oven for about 18 minutes, or until the tops have firmed up. |
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7
Done
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Serve immediately with your choice of crudités. This is best eaten warm. |
