You can add a sprinkle of parmesan cheese on top of you are not vegan!
- 1 tablespoon coconut oil
- ⅓ cup diced onion
- 2 cloves garlic, minced
- 1 cup peeled summer squash
- ¾ cup low sodium vegetable broth
- 6 oz drained jarred artichoke hearts
- 2 tablespoons nutritional yeast
- 6 oz package of frozen spinach, thawed
- Pink Himalayan salt to taste
- pepper to taste
Add the oil to a saucepan over medium heat. Add the diced onion and garlic to the pan while you peel and chop the summer squash. Cut the summer squash the same size as you did the onion, then add to the pan and toss to coat with oil. Cook until the squash is tender, stirring occasionally so the squash doesn’t brown, about 10 minutes.
Transfer the softened vegetables to a blender and add the vegetable broth. Gently squeeze the artichoke hearts with a paper towel to get out the excess water Add the artichoke hearts, nutritional yeast to the blender – process until you have a thick, smooth, “creamy” sauce.
Pour the sauce back into the saucepan and return to the stove top at a low heat. Drain the spinach to get all excess water out then chop finely. Stir the spinach into the sauce and simmer until the dip is warmed through. The dip probably won’t need any additional salt because of the artichoke hearts, but check before you serve.