tablespoon canola oil
cup diced yellow onion
cloves garlic, minced
oz bag baby spinach
oz Nature’s Fynd Original Dairy-Free Cream Cheese
tablespoon fresh lemon juice + zest of lemon
tablespoon nutritional yeast
Kosher salt to taste
pita chips, tortilla chips, assorted veggies—whatever you prefer for dipping
can (14 oz) artichokes, drained and chopped (optional)
Nature’s Fynd Breakfast Patties, cooked per packaging instructions (optional)
In a 12 inch skillet over medium heat, add oil.
When shimmering, add diced onion. Saute until translucent, 3-4 minutes.
Add garlic and cook until fragrant, 1 more minute. Add a pinch of salt.
To the same skillet, add the spinach and heat until just wilted, 1-2 minutes. Turn off heat and set aside to cool, 30 minutes.
If wanting a chunkier dip, mix together. If wanting a smoother texture, in the bowl of a food processor, add Nature’s Fynd Dairy-Free Cream Cheese, lemon zest and juice, and nutritional yeast. Mix well or if pureeing, puree until smooth. Add onion, garlic, spinach, and (optional) artichokes and mix or pulse just to combine. Season to taste with salt.
Transfer to a serving bowl. Serve chilled with crackers or veggies.
If you’d like to add more protein, top the dip with Nature’s Fynd Meatless Breakfast Patties, cooked according to package directions and chopped. Option to add artichokes for a cold take on a spinach artichoke dip.
Per serving (2 tbsp): Calories: 45 kcal, Fat: 4 g, Sat Fat: 3 g, Sodium: 75 mg, Carbohydrates: 2 g, Protein: 1 g
Allergen information: the dip is allergen-free. What you use for dipping (e.g. pita chips) may contain allergens. The breakfast patties contain soy.