Spinach & Artichoke Dip With Caramelized Onions
Spinach and artichoke dip is a staple appetizer that seems to be a universal favorite. This is a Medical Medium® friendly version.
Ingredients
- 3 potatoes, steamed
- ¾ cup filtered water
- ¾ cup cashew sauce
- 8 cloves garlic, minced
- 1 Tbsp dried thyme
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tsp red pepper flakes
- 4 sweet onions, finely chopped
- 2 Tbsp maple syrup
- 1 Tbsp arrowroot powder (optional)
- ¼ cup Vegetable Broth
- 1 cup artichoke hearts, steamed
- 2 cups spinach, chopped
- ½ cup Miyokos' liquid mozzarella (optional)
Instructions
- Preheat the oven to 350 F (only if using the liquid mozzarella). If you are choosing to omit the mozzarella, start at step 2.
- Mash the steamed potatoes in a bowl and keep aside.
- Sauté onions and garlic in vegetable broth until onions become translucent. If you need more vegetable broth to sauté, please add in a teaspoon at a time. Then add the maple syrup and cook down the onions a little more. This will caramelize the onions. Cook with maple syrup until the onions start to become sticky and maple syrup has reduced.
- In the bowl of mashed potatoes, add the cashew sauce, thyme, onion powder, smoked paprika. Then add the caramelized onions.
- Then mix in the arrow root powder. This will help the dip be thicker once baked. If you are choosing to omit this step, move onto step 5.
- Add in the red pepper flakes and make sure it is evenly mixed.
- Lightly mash the steamed artichoke hearts with a fork.
- Add the mashed artichokes and chopped spinach to the bowl and mix thoroughly. If you are not using the miyoko’s liquid mozzarella then you can scoop the mixture into a serving dish and enjoy!
- If you are choosing to add the mozzarella, place the mixture into a baking dish or a casserole dish. pour the liquid mozzarella on top of the mixture and bake at 350 F for 25 minutes.
