This vegan spinach dip is loaded with nutrients and delicious. It’s also soy and nut free. Perfect appetizer for a crowd, add it to your earth day menu!

Earth-Day-Spinach-Ackee-Dip

This recipe is really a 2 in 1. Instead of cheese which is typically used create the creamy texture of such dips. A spread is made with white beans, ackee and nutritional yeast. It’s full of flavour and could be used on it’s own, but it’s taken a step further with the addition of spinach.

How to prepare spinach for spinach dip

I used fresh spinach which I chopped in a food processor then sauteed, but you could use any dark leafy green you like. It is best to chop it fairly small so that the dip will be of a smooth consistency. The dip is baked so that it’s warmed through but this is optional.

For dipping I like:

  • celery
  • carrot sticks
  • toasted baguette slices
  • fried green plantains (these are just a few options, feel free to use whatever you like).
Spinach-ackee-dip-for-earth-day,-not-only-vegan-but-soy-and-nut-free

Add a little crunch!

For texture, toasted panko and hemp seeds are added to the top. To toast the panko:

  1. Toss 2 to 4 tablespoons of panko with a tiny bit of olive oil and mix well on a sheet tray.
  2. Bake at 350F until golden brown (5 to 8 minutes),
  3. Add dried parsley,  salt, black pepper and red pepper flakes if desired.
Toasted-panko-with-hemp-seeds-top-this-spinach-ackee-dip,-#vegan-#nosoy-#nutfree

Leftover dip makes a great sandwich spread, pasta sauce or dressing for potato salad!

What do you think? Feel free to share your thoughts in the comments section below. If you try any of the recipes be sure to #amazingackee and @amazingackee so that I can see your posts across social media.

Until next time, thanks for stopping by 😊

Toasted-panko-with-hemp-seeds-top-this-spinach-ackee-dip,-#vegan-#nosoy-#nutfree

Spinach Ackee Dip

This vegan spinach ackee dip is packed with omega-6s, omega-3s and lots of other nutrients, it is also nut and soy free
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Servings 5 cups

Ingredients
  

For the White Bean Ackee Spread

  • 1 15 oz can Small white beans (you could use chickpeas if you prefer) drained and rinsed
  • 3 tbsps Water
  • 1/4 tsp Baking Soda
  • 1 can Parboiled ackee about 2 cups
  • 2 cloves Garlic finely minced
  • 2 tsps Onion powder optional
  • 2 to 4 tbsps Nutritional yeast optional
  • 1 tbsp Olive Oil
  • Juice of a lemon
  • Salt & Pepper to taste, if desired

To finish:

  • 12 cups Spinach chopped (measured before chopping, you’ll end up with about 4 cups chopped, you could also use frozen)
  • 1 tbsp Olive Oil
  • 3 to 5 cloves of Garlic finely shredded
  • 1 small Shallot finely chopped or 2 tbsps finely chopped onions
  • Splash of lemon juice

Optional:

  • Salt Black Pepper, Red Pepper flakes or Cayenne, to taste

Instructions
 

Make white bean ackee spread:

  • Combine white beans, water and baking soda in a small saucepan and simmer till all the water evaporates (this step is optional but it makes the beans super soft and silky when pureed) cool slightly
  • In a food processor combine: beans, ackee, garlic, olive oil, half the lemon juice and if using the onion powder and nutritional yeast.
  • Puree till smooth, add salt and pepper to taste. Use the remaining lemon juice if desired. Set aside.

To finish:

  • Preheat oven to 350F
  • Saute the spinach: Heat oil in a large frying over medium and add garlic and shallots/onions. Saute till fragrant
  • Add spinach and lemon juice and cook till reduced to a third of original volume. Season to taste and turn off heat.
  • Add in the white bean ackee spread a bit by bit, you may not need to use all. You want a fairly thick consistency. (The dip can be used as is or stored at this point, baking is optional)
  • Pour into oven proof dish and bake for about 15 minutes till heated through
  • Any left over spinach or white bean ackee dip can be stored in an airtight container in the refrigerator for a few days or frozen for up to a month

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