The perfect appetizer for your next get together, this dip combines our plant-based cream cheese with Marcona almonds to create a vegan and gluten-free breadcrumb artichoke dip. Originally created by our friends at Diamond Nuts, this recipe calls for Diamond of California’s Heirloom Marcona almonds, adding the perfect crunch to your favorite summer dip.
For the dip:
8oz Kite Hill Plain Cream Cheese (could also use the Jalapeño flavor for a spicier version)
2 tablespoons olive oil
2 cloves garlic, crushed
12 oz marinated artichokes
3.5 cups baby spinach, diced
Salt and pepper to taste
For the Marcona almond “breadcrumbs”:
1 cup Diamond of California Heirloom Marcona Almonds
1/4 teaspoon salt
Step 1. Preheat oven to 350° F.
Step 2. Toast Marcona almonds in oven for 5 minutes. Allow nuts to cool, then place in food processor with salt and pulse until coarse crumbs form.
Step 3. Heat olive oil in saute pan and add crushed garlic. Heat for 1 minute.
Step 4. Add spinach and sauté until wilted, then add drained artichokes to pan and sauté for one minute.
Step 5. Remove pan from heat, and add Kite Hill cream cheese, stirring until well mixed. Add salt & pepper to taste.
Step 6. Transfer contents to baking dish and bake for 7-10 minutes.
Step 7. Remove dish from oven and add top with Marcona almond “breadcrumbs.”
Step 8. Bake dish in oven and broil for 2-3 minutes or until top begins to bubble.