PP Artichoke/Spinach Dip and Bread Bowl
Chef: Lauren Bernick, Well Elephant
Makes: 1 Rustic Bread Bowl, 3 c Artichoke Dip
Prep Time: 20 min Rustic Bread Bowl, 15 min Artichoke Dip
Cook Time: 50-60 min Rustic Bread Bowl, 5 min Artichoke Dip
Total Time: 1 hr 20 min
INGREDIENTS
Rustic Bread Bowl (recipe from Forks Over Knives)
• 1 ¼ c unsweetened plant-based milk, divided
• 1 c steamed and mashed potatoes
• 3 T lemon juice
• 1 ¼ c all-purpose flour (I used oat), plus more for “dusting”
• 1 c whole wheat flour
• 1 T sodium-free baking powder
• ½ t sodium-free baking soda
• 1 t sea salt
• 1 pinch ground black powder
• ½ t sesame seeds
Spinach Artichoke Dip (Well Elephant)
• 1 ¼ c plant-based milk (I prefer oat)
• 3 T oat, spelt, or white whole wheat flour
• 2 green onions, chopped
• 2 cloves of minced garlic
• 1/3 c red onion, chopped
• 1 can or jar of artichokes in water, drained and chopped
• ½ c to ¾ c frozen spinach, water squeezed out OR 1 ½ c fresh spinach chopped
• Squeeze of lemon
• Salt and pepper
• 1 T fresh dill, chopped
• “Everything but the Bagel Seasoning” optional
DIRECTIONS
Rustic Bread Bowl
1. To make bread bowl, preheat oven to 375 degrees F. Line a baking sheet with
parchment paper.
2. In a mixing bowl combine 1 c milk, mashed potatoes, and lemon juice. Mix well.
3. In a separate bowl, combine the fours, baking powder, baking soda, salt, and pepper. Mix well.
4. Add the wet ingredients to the dry ingredients; mix gently to combine, but do NOT knead. Shape the dough into a ball, then flatten it into a large disk that is
1 ½” high and 7” in diameter. Press into the middle of the disk to create a well. Line this well with a piece of parchment paper and fill it with a pie weight or dry beans.
5. Brush the surface of the loaf with ¼ c milk, and sprinkle with sesame seeds.
(Lauren’s note: I skipped this and instead sprinkled the loaf with “Everything but the Bagel Seasoning (no milk brushing either).
6. Bake for 50-60 min. (Lauren’s note: Remove the pie weight or dry beans and
parchment paper after you have cooked the bread for 40-45 min so the inside of the well can cook.
7. Remove bread bowl from the oven and remove the weight (if you have not already). Use a serrated knife to cut wedge-shaped slices into the bread bowl for easier serving, but do not cut all the way through the bottom.
Artichoke Dip
1. Mix the milk and flour in a saucepan on medium high to high heat until it starts to boil. Keep whisking for about 15 seconds after it boils. Reduce to a simmer for a few minutes until it thickens. Whisk occasionally.
2. Squeeze the water out of the defrosted frozen spinach if using, then measure.
3. Once the mixture thickens add green onions, garlic, red onion, artichokes, and
spinach. Mix well and cook for one more minute. Turn off heat and let the dip cool about 5 minutes, stir occasionally. Add the rest of the ingredients.
4. Put the dip into the bread bowl. Option to sprinkle the top with “Everything but the Bagel Seasoning.
Lauren Bernick’s mantra is “No one can become a well-balanced herbivore on their own...we need the support of our "herd."” Sign up for a free 3 Day Meal Plan and Grocery List at Well Elephant Follow Lauren on Instagram and Facebook, where she helps people ACE plant-based eating."