Spinach artichoke dip becomes a delicious meal as fries! A twist on the classic dish is filling and extremely hearty because of potatoes. This comes together in under an hour and in just 8 ingredients.
spinach artichoke fries
7-8medium yukon gold potatoes, cut into 1/2 inch wedges (about 2 lbs)
1/2packed cup (80g)finely diced yellow onion
1/2cupwater (use plant milk for a richer sauce)
1teaspoonvegan worcestershire sauce
1/4teaspoonground black pepper, separated
1/8teaspoonchipotle chile pepper (optional, but gives a wonderful smoky,spicy kick)
1/4cup+ 2 tablespoons nutritional yeast
One 5 oz container fresh spinach (4 packed cups)
1can quartered artichoke hearts, drained, rinsed well and patted dry
Preheat an oven to 415°F and line a sheet pan with parchment paper. Wash and cut the potatoes into 1/2 inch wedges. Spread out evenly on the lined pan. Sprinkle generously with salt and pepper. Bake for 30-35 minutes, until very golden brown.
While the potatoes are baking, chop your onion and add to a large pan. Add the water (or plant milk), worcestershire sauce, garlic powder, only 1/8 teaspoon at this time of the black pepper and chipotle chile pepper (if using). Stir well and bring to a boil. Once boiling, turn down to medium heat and cook for about 5 minutes until tender and all of the water has evaporated.
Add another 1/2 cup water, the other 1/8 teaspoon black pepper, nutritional yeast and spinach. Give it a good stir and bring back to a boil. Stir constantly for a couple of minutes until the spinach has cooked down.
Give your artichokes a quick rough chop into smaller pieces and add to the pan just to heat through. Remove from the heat. Once the potatoes are done, serve the cooked spinach artichoke mixture over the fries immediately. Taste and add any hot sauce or salt if desired. I felt it didn't need salt because of the saltiness from the worsteshire sauce, nutritional yeast and briney flavor of the artichokes.