Spinach artichoke dip always wins. Everyone loves the bubbling cheese-topped, cream-cheese-filled classic, but it starts feeling a little heavy as the days get warmer. And it’s not the best option for folks who can’t handle dairy or as the starter to a big feast since it’s so filing. Enter this creamy — creamless! — dip.
Artichokes stay married to spinach, but they mingle in a lemony blend of Marcona almonds. These almonds from Spain contain more fat than their California cousins and have a deeper richness that bears a faint resemblance to cheese. It doesn’t hurt that you commonly find them roasted in olive oil and showered in salt. When they’re blended until smooth, they take on a velvety texture ideal for cradling garlicky sautéed spinach and artichokes.
This time of year, it’s easy to find fresh artichokes and just a touch harder to prepare their hearts for this dip. But jarred or canned ones packed in water work fine if you’re in a hurry or just don’t want to bother. Whether fresh-cooked or canned, the artichokes become the star of this nostalgia-inducing dip that taste both light and satisfying.