Confession: sometimes I just like to whip this up for myself and eat it.
All of it.
10 ounces (one bag) spinach
1 tablespoon olive oil
14.5 ounces (one can) artichoke hearts
2 tablespoons vegan mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
1-2 teaspoons hot sauce
1 teaspoon Italian Seasoning
Salt & Pepper to taste
1. In frying pan, heat oil over med-high heat. Add spinach. Sauté until slightly wilted (3-5 minutes).
2. Put spinach and the rest of the ingredients into food processor or blender. Pulse until desired creaminess. Add salt and pepper to taste.
Yields about 2 cups of dip. I suggest serving it with chips or toasted bread. If you're feeling really fancy (Thanksgiving appetizers anyone?), serve with breadsticks and oil-cured olives. Yum!
And since there is no cheese or mayonnaise, it's super low in fat--but still delicious! Another win for vegan cuisine!