Spinach Artichoke Dip – Option to add pulled jackfruit 

Posted on by sarahgm

Ingredients

  • Pulled jackfruit (recipe below)
  • 1 cup raw cashews
  • 2 cloves garlic (optional for garlic sensitive eaters) 
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika 
  • Half a lemon 
  • 1 can quartered artichokes 
  • 1 can hearts of palm (also optional) 
  • 1 bunch baby spinach
  • Pumpernickel or corn or pita chips

Directions

First, soak the cashews for 4 hours or overnight in the fridge (8 hours minimum). You can take a shortcut by boiling them in water for 15 minutes until they’re soft all the way through. Rinse, drain, and add to a high speed blender

Add in 1/2 cup water, lemon, garlic (if using), nutritional yeast, garlic powder, salt, black pepper, and paprika and process on high until well combined. Add a bit more water if you need to. Taste and add more salt, pepper etc. 

Drain your artichoke and heart of palm. Roughly chop the artichoke. Slice your hearts of palm lengthwise then slice into half-moons. Wash and roughly chop spinach. 

Add your spinach to a medium sized saucepan over medium heat-low heat and cook until it turns a bright green. 

Turn heat to low and pour your cashew cream mixture into the pan, folding in the cooked spinach and stirring with a spatula. Once the sauce thickens then remove the pan from the element. 

Fold in the artichoke and hearts of palm.

If using, layer on top of your pulled jackfruit and serve immediately, or save it in the fridge to reheat at the party. 

Pulled Jackfruit

  • 1 can of Young Green jackfruit in brine (not syrup) 
  • Appx 3 cups of veggie broth or bouillon 
  • Your favourite bbq sauce

Drain the jackfruit and cut off the tough core from each slice.

Add the jackfruit pieces to a small pot of veggie broth or water with some bouillon added (or just toss in some celery stems along with it). 

Simmer the jackfruit for 20 minutes. 

Drain into a colander and when it cools down a bit, squeeze out the water and pull apart the strands. 

In a bowl, mix the jackfruit with 1/2 cup of your favourite bbq sauce. 

Place it in a layer on the bottom of a small casserole dish, then layer the artichoke dip on top. 

Reheating 

From the refrigerator: bake at 375 for 30 minutes 

From the freezer: bake at 350 for 45 minutes covered, then another 15 or so uncovered, until it’s melted and warm. 

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