Mona Lisa Smile Recipe
spinach artichoke spread / strawberry balsamic reduction / pita chips. Allergies: GLUTEN / dairy
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Ingredients
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Spinach Artichoke Spread
Strawberry Balsamic Reduction
Pita Chips
Method
Spinach Artichoke Spread
- 1
Prepare the Ingredients
Rinse and chop the fresh spinach. If using canned artichoke hearts, drain and chop them; if using frozen, thaw and chop.
- 2
Mix the Spread
In a mixing bowl, combine the chopped spinach, artichoke hearts, vegan cream cheese, nutritional yeast, garlic powder, onion powder, black pepper, salt, and lemon juice. Mix well until fully combined.
- 3
Chill the Spread
Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.
Strawberry Balsamic Reduction
- 4
Cook the Strawberries
In a saucepan, combine the halved strawberries, balsamic vinegar, and maple syrup. Cook over medium heat.
- 5
Reduce the Mixture
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens and reduces by half.
- 6
Cool the Reduction
Remove from heat and let it cool slightly before transferring to a container. It will thicken further as it cools.
Pita Chips
- 7
Prepare Pita Bread
Preheat the oven to 375°F (190°C). Cut the gluten-free pita bread into triangles.
- 8
- 9
Bake the Chips
Spread the pita triangles in a single layer on a baking sheet. Bake for 10-12 minutes or until golden and crispy, watching carefully to avoid burning.
- 10
Cool and Serve
Remove from the oven and let cool slightly before serving with the spinach artichoke spread and strawberry balsamic reduction.
