This little spinach artichoke appetizer dish is made in anticipation of some of the things we’ll soon be harvesting from our own garden, like chard and poblanos, as well as some of the great ingredients we get from the Johnson’s Backyard Garden CSA, like baby artichokes and spinach.
All of these beautiful green ingredients just say spring to me. Look at those little baby artichokes! They are so cute and deliciously tender. The chard, roasted poblano and vegan roasted garlic cream make this spinach artichoke dip perfect for impressing some guests or just chowing down on the couch.
I used fresh artichokes for this although you can certainly use canned artichoke hearts. If you use baby artichokes like mine, all you need to do is cut away the outer leaves with a paring knife and drop the trimmed hearts (there’s no center choke in baby artichokes) in a bowl of lemon water to keep them from oxidizing.
If you want to make this dish a make-ahead thing, cook all the veggies first, then make the cashew garlic cream separately and stir it in warm just before serving. I like chopped fresh parsley and pine nuts as a garnish, but just a squeeze of lemon is fine too.
Print Recipe Creamy Vegan Spinach Artichoke Dip With Chard And Poblanos Yum
Preheat oven to 400 degrees.
If using fresh artichokes, peel outer leaves and trim the ends until only the tender heart remains.
Boil artichokes in water with some lemon juice added until they are tender, 10 minutes, up to 25 depending on size of artichoke.
Set artichokes aside to cool.
Place the poblano and garlic whole on a parchment-lined baking sheet, and roast for 5 minutes, then remove the garlic, and roast for another 10 minutes, or until the pepper is blackened in spots.
Allow the pepper and garlic to cool.
Stem and seed the pepper, remove the translucent skin and chop.
Slice or chop the artichokes.
In a skillet, heat a small amount of olive oil over medium high heat and sautée the onion.
Add the chopped greens and stir to wilt.
Season with salt and pepper.
Add the peppers and artichokes, stir to combine and set the heat to low.
Make the sauce: Combine cashews, peeled garlic, one cup of water, juice of one lemon in a blender. Blend until smooth, about a minute.
Pour the sauce over the vegetables in the skillet, stir to combine, season once more with salt and pepper.
Add garnishes and a squeeze of lemon juice before serving.