Warm Spinach and Artichoke Dip

Name: Warm Spinach and Artichoke Dip
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Latin American, American, Mexican
Ingredients: 90ml olive oil; 1 large onion, peeled, cut in half and finely sliced; 3 red chilies, 2 finely sliced on an angle, the other deseeded and finely chopped; 25g coriander, stalks finely chopped, leaves roughly chopped; 1 x 285g jar artichokes in olive oil, drained (190g net) and oil reserved; 350g frozen leaf spinach, defrosted, well squeezed and roughly chopped (or enough fresh spinach to wilt down to 350g, roughly chopped); 3 tbsp capers, drained and roughly chopped, brine reserved; 4 spring onions, trimmed and finely sliced (85g net); 3 tbsp lemon juice; salt and black pepper; 600g silken tofu, drained; 4 garlic cloves, peeled, three left whole, the fourth crushed; 2 tbsp white miso paste; 2 tsp cornflour; 60g panko breadcrumbs

8 steps

Prep:30minCook:40min

I like this with lots of fresh crudites - fennel, radicchio, and radishes are particular favorites - and tortilla chips; it also works as a creamed spinach-style side dish to eat with roast vegetables such as wedges of butternut squash or celeriac.

Updated at: Thu, 17 Aug 2023 00:07:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories444.1 kcal (22%)

Total Fat30.5 g (44%)

Carbs29.9 g (12%)

Sugars9.1 g (10%)

Protein19.2 g (38%)

Sodium1154.2 mg (58%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

90mlolive oil

1onion

large, peeled, cut in half and finely sliced

3red chilies

2 finely sliced on an angle, the other deseeded and finely chopped

25gcoriander

stalks finely chopped, leaves roughly chopped

1 x 285gartichokes in olive oil

drained, and oil reserved

350gfrozen leaf spinach

defrosted, well squeezed and roughly chopped, or enough fresh spinach to wilt down to 350g, roughly chopped

3 Tbspcapers

drained and roughly chopped, brine reserved

85gspring onions

trimmed and finely sliced

3 Tbsplemon juice

600gsilken tofu

peeled, three left whole, the fourth crushed

2 Tbspwhite miso paste

2 tspcornflour

60gpanko breadcrumbs

Instructions

Step 1

Put 90ml oil in a large, shallow, ovenproof saute pan on a medium heat. Once hot, add the onions and cook, stirring often, for 18-20 minutes, until soft and caramelized.

Step 2

Add the chopped chili and coriander stalks, cook for a minute, then add 115g of the drained artichokes, all the spinach, two tablespoons of capers, three of the spring onions, all but a tablespoon of the coriander leaves, a tablespoon of lemon juice, a teaspoon of salt and a good grind of black pepper. Stir to combine, take off the heat and set aside.

Step 3

Put the sliced chilis in a small bowl with the remaining lemon juice and a quarter-teaspoon of salt, then leave to pickle. Meanwhile heat the oven to 240C.

Step 4

Put the tofu in a food processor with the three whole garlic cloves, miso, cornflour, and remaining 75g artichokes. Add two tablespoons of caper brine and a tablespoon of reserved artichoke oil, and blitz for a minute, until smooth.

Step 5

Pour into the onion pan and stir. Level out the top, then clean the exposed sides of the pan with kitchen paper.

Step 6

In a small bowl, mix the breadcrumbs, a tablespoon of olive oil, the crushed garlic and the last tablespoon of capers, then sprinkle evenly over the top of the spinach mix.

Step 7

Bake for 15 minutes, rotating the pan once halfway through, until golden brown.

Step 8

Remove from the oven, sprinkle over the remaining tablespoon of coriander, spring onions, and pickled chilis, and serve at once, or set aside and cool to room temperature.