The spinach dip I made uses fresh artichokes and canned artichokes, but you can choose to use just fresh or just canned artichokes. If you have never used fresh artichokes, or do not know how to prepare them I recommend looking at some Youtube videos, or do a Google search as I am finding it difficult how to put in words how this is done (sorry).
As the chips are supposed to be paleo I decided to make some seeded chips. Recently I had some at a vegan restaurant and boy oh boy were they good! Since then I have wanted to make some for myself so this is the perfect opportunity (excuse?) to try my hand at making them.
You can follow my recipe exactly, or try adding other types of seeds instead, just stick with the correct measurements and they should work out, the same goes for the spices. I used quinoa flour as the base, but any other non-grain/wheat flour could do the trick, though you may not want to use coconut flour as it could burn quickly and the chips may be overpowered with the coconut flavour.
If you do experiment with any other seeds or flours let me know, as I would love to know other combinations to use in the future. I used a spoon and my hands to shape the chips but you could possibly roll out the dough and cut out shapes like you do with cookies for a uniform look, if you want to do this I recommend using two sheets of parchment one underneath and one over the dough before rolling.
2 Tbsp olive oil or coconut oil
2 1/2 Cups fresh baby spinach, washed and chopped
4 cloves of garlic, minced
1 cup artichoke hearts, either fresh, canned or mix of them, chopped roughly
1 Tsp lemon juice
1. Preheat oven to 350 degrees.
2. Pour oil into a large frying pan and saute the garlic and spinach over medium heat, until the spinach is wilted but still shiny green, around 2-3 minutes. Remove from heat and stir in the cashew cream, mixing well.
5. Place in oven and bake for 15 minutes.
6. Can be served hot or cold. Will last in refrigerator for a week.
1/4 Cup quinoa flour
1/4 Cup flax seeds, roughly ground
1/4 Cup sesame seeds plus 2 Tbsp ground
1/4 Cup pumpkin seeds plus 2 Tbsp ground
1/2 Tsp chili powder
1/4 cup water
1 Tbsp olive oil or coconut oil
1. Preheat oven to 375 F.
2. Line a baking sheet with parchment paper.
3. Mix the dry ingredients together in a bowl. Add the water and oil then combine thoroughly, the chip mix will be sticky.
4. Place about 1 Tbsp of the mixture evenly on the baking sheet and flatten and shape, best way to do this is using your hands that have been dampened.
5. Bake for 15-20 minutes, or until crisp, keep an eye on them; once the edges start to look golden they are done.
6. Remove from oven and let sit for 5 minutes before transferring to a wire rack to cool completely before continuing/serving.