Spinach can be creamed in a blender then baked to make a quick and healthy side dish. Adding artichokes makes it extra healthy. Blend with a small amount of plant yogurt, lemon and seasonings makes this creamy and reminiscent of a spinach alfredo.
This is a great side dish but may also be served as a dip.
The classic hot spinach and artichoke dip generally has several kinds of cheese, mayonnaise, sour cream and some times bacon. My WFPB version is nothing close to that but it is still quite tasty.
Grated almond is a nice substitute for parmesan cheese in recipes. Feel free to add some if you like. Some people like nutritional yeast. The most flavorful one I know is by Sari Foods. It is one of the few that does not have a lot of added chemicals. It is difficult to find in local stores and expensive online. A close substitute is Anthony’s.
Serve this as a side with my mushroom steaks or make it as a filling for your mushroom Rockefeller.
Creamed spinach and artichoke alfredo
Equipment
- Coquette or small baking dish with lid
Ingredients
- 1 lb Raw spinach leaves Enough to make 1 cup blended spinach
- 1/2 Cup Artichokes Packed in water
- 2 Tbsp Lemon Juice
- 1/2 Cup Plant Yogurt I use So Delicious unsweetened coconut milk
- 1/2 Tbsp Minced garlic
- 1/4 Tsp Himalayan salt To taste
- 1/4 Tsp Black pepper To taste
- 1/8 Tsp Nutmeg Optional
Instructions
- Drain water from artichokes. Soak in water to remove the citric acid, then drain.
- Chop artichokes and add to blender, or add them to the blended spinach to create texture.
- Wash spinach and place in blender. (Add artichokes if desired).
- Add yogurt, lemon juice and seasonings to the blender. Blend to desired consistency. Use a wooden spoon or scrapper to keep pushing the spinach down to the blades. (I use Le Creuset 8 oz coquettes but a baking dish with parchment paper works too).
- Place in oven at 350°F for 20-30 minutes depending on desired doneness.
- Serve hot.
Notes
This is a Snap Pea Sheep recipe
This is so simple, you almost don't not need a recipe.
Blending the spinach makes it creamy without the addition of any heavy cream. Artichokes make a great addition but may take away from the vibrant green of the spinach. Leaving artichoke in pieces give it textural and visual interest.
Nutmeg and spinach go very well together. Garlic and nutmeg are key to an alfredo sauce, hence the Alfredo in the name of this dish.
This is reminiscent of the classic spinach dip but with no cheese or cream.
Think about topping with panko or air-fried onions. If you use panko, you do not need a lid. Nutrition
