SESAME, SPINACH, & ARTICHOKE DIP

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SESAME, SPINACH, & ARTICHOKE DIP

 

 

 

1 bunch of fresh spinach

 

1 14.75-oz. (396 g) jar or can water-packed artichoke hearts, drained

2 sprigs fresh mint, leaves only

1/4 C. (60 ml) tahini, (sesame seed paste)

Juice of 1/2 lime

1/2 t. ground cumin

3/4 t. salt

1 T. nutritional yeast

 

1 t. toasted sesame seeds

Dash or two of paprika

 

Remove stems from spinach, wash thoroughly, and spin dry in a salad spinner.

Put spinach leaves into the food processor with the steel blade, and pulse

chop until finely chopped.

Add artichoke hearts, mint leaves, tahini, lime juice, cumin, salt, and

nutritional yeast, and process to an almost smooth puree.

Transfer to a serving bowl and sprinkle with toasted sesame seeds and a dash

of paprika. Serve with toasted pita wedges. Makes 1 3/4 cups.

 

 

 

 

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