Olive Artichoke and Spinach Dip
Ingredients
-
1.15
lb
fresh spinach, roughly chopped
-
½
cup
raw almonds
-
1
cup
pitted green olives
-
1
cup
pitted black olives
-
1
wedge
preserved lemons, chopped
-
1
can
artichoke hearts, drained and chopped
-
1
cup
vegan mayonnaise
-
2
cloves
garlic, minced
-
½
teaspoon
chili pepper flakes
-
½
teaspoon
freshly ground black pepper
-
¼
teaspoon
freshly grated nutmeg
Instructions
- 1. Chop the spinach and microwave it until wilted, then cool and squeeze out excess water.
- 2. Toast the almonds in a dry skillet until fragrant, then cool.
- 3. Pulse the toasted almonds in a food processor until roughly chopped.
- 4. Add the green and black olives and preserved lemon to the processor and pulse until combined.
- 5. Add the canned artichokes and pulse a few times to break them down.
- 6. Transfer the mixture to a bowl and add spinach, mayo, garlic, pepper flakes, black pepper, and nutmeg.
- 7. Stir until well combined and serve immediately or refrigerate for a few hours to meld flavors.
Nutrition Facts (estimated)
Servings
14
Calories
173
Total fat
16g
Total carbohydrates
5g
Total protein
2g
Sodium
434mg
Cholesterol
0mg
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