A warm dip for sharing. The fermented coconut is stirred in at the end, off the heat, leaving the mixture creamy with a gentle tang.
Ingredients
- 30 g of olive oil
- 15 g of chopped garlic
- 280 g of finely chopped spinach
- 200 g of marinated artichokes, drained and chopped
- 3 g of fine salt
- 1 g of black pepper
- 2 g of Italian seasoning
- 115 g of vegan cream cheese
- 115 g of natural fermented coconut
- 115 g of grated vegan cheese
Method
- Heat the oil over medium heat and cook the garlic until fragrant.
- Add the spinach a little at a time, letting it wilt down.
- Once wilted, add the artichokes and season with the salt, pepper and Italian seasoning.
- Cook for 5–10 minutes, until almost all the liquid has evaporated.
- Remove from the heat and, while still hot, stir in the vegan cream cheese, the fermented coconut and the grated cheese. Mix until melted.
Time: 25 minutes · Serves 6
You might also like our creamy cucumber dip. Find COCO by Angela at your nearest shop.