1 serving (about 1/2 cup)
2 tablespoons unsweetened almond milk
1 tablespoon artichoke juice (from the jar, see below)
1 tablespoon cream cheese
1/8 teaspoon minced garlic
Dash ground nutmeg
Dash ground cayenne pepper
1 cup chopped fresh spinach leaves (stems removed)
1 jarred artichoke heart, thinly sliced
1 tablespoon grated Parmesan cheese
Kosher salt and freshly ground black pepper
Combine the almond milk, artichoke juice, cream cheese, garlic, nutmeg, and cayenne in a skillet over medium-high heat. As the cream cheese melts into the liquids, cook and stir for 4 minutes.
Reduce the heat to medium-low. Add the spinach and artichoke to the skillet and stir to combine with the cheese mixture. Continue to simmer for 5 minutes. Add the Parmesan cheese and cook for 1 minute more. Season to taste with salt and black pepper.
Remove from the heat. Transfer to a serving dish and serve with crudités for dipping.
Calories: 85 Carbohydrates: 3g Fat: 6g