This delicious artichoke dip is so indulgent and creamy, no-one will believe that it is dairy-free, nut-free and gluten-free! The perfect way to wow your non-vegan friends or just to gorge on with some tortilla chips and a movie!
1handfulfresh coriander (cilantro), about 5g (stalks and leaves)(roughly chopped)
Panko Topping
2tablespoongluten-free panko breadcrumbs
1teaspoonolive oil
¼teaspoongarlic powder
¼teaspoononion powder
Pickled Chilli (optional)
½long red chilli, sliced
½tablespoonlemon juice
⅛teaspoonsalt
Instructions
Preparation: - Pre-heat the oven to 200°C / 400°F.- Chop the artichokes into small chunks and set aside.- Defrost the spinach by placing it in a fine mesh sieve and running under warm water for a few seconds. Squeeze it to remove as much liquid as possible, then chop fairly small.
100 g marinated artichokes in oil, 100 g frozen spinach
Add the rest of the dip ingredients (except the artichokes and spinach) into a blender and blend on high until smooth and creamy. (You may need to stop and scrape down the sides a few times.)
170 g silken tofu, 1 garlic clove, 1 tablespoon capers, 1 tablespoon sweet white miso paste, 2 teaspoon onion powder, 1 teaspoon lemon juice, ¼ teaspoon salt & a grind of black pepper, ⅛ teaspoon cayenne powder, 1 handful fresh coriander (cilantro), 2 tablespoon extra virgin olive oil
Stir in the chopped spinach and artichokes. Then pour the mixture into an ovenproof dish.(Optional) Mix together the panko topping ingredients in a bowl and sprinkle over the top of the dip.