Vegan Spinach Artichoke Dip

Time 15 minutes
Yields Serves 6 to 8
Vegan Spinach Artichoke Dip
(Dylan + Jeni / For the Times)

If you’re using jarred or canned artichoke hearts, drain them well and pat very dry, gently squeezing out excess liquid. Coarsely chop the artichoke hearts.


Pour 1 tablespoon oil into a medium skillet. Using a microplane grater, grate half the garlic into the oil. Grate the remaining garlic half into a blender and reserve.


Turn the heat to medium and stir the garlic until sizzling, about 1 minute. Add the spinach and a pinch of salt and cook, stirring, until just wilted, about 2 minutes. Remove from the heat and stir in the artichokes to evenly coat. Season to taste with salt and pepper.


To the garlic in the blender, add the almonds, lemon juice, ¼ cup cold water, remaining 5 tablespoons oil, and a pinch of salt. Purée until smooth, scraping the bowl occasionally.


Transfer the almond mixture to a medium bowl and fold in the artichoke mixture. Season to taste with salt. Transfer to a serving bowl and sprinkle with the piment d’espelette. Serve with chips or crackers for dipping.

Make Ahead:
The dip can be refrigerated in an airtight container for up to 5 days.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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