ArtiHeart and Cauliflower Dipping Sauce

3 cups roasted cauliflower florets (about 1 small cauliflower, or 4 cups florets)

3 tbsp fresh squeezed lemon juice

1½ tsp garlic cloves (about 2 medium cloves)

½ tsp sea salt, divided

2 tbsp nutritional yeast

½ tsp ground mustard powder (a spice)

1 package Natural ArtiHearts

2 cups spinach, loosely packed

Preheat oven to 375 degrees. Arrange florets on a baking sheet lined with parchment, or a non-stick liner. Sprinkle florets with ¼ tsp sea salt and bake for 30 minutes, or until edges of cauliflower are browning. Remove from oven and scoop into high-speed blender. Blend with lemon  juice and garlic until smooth. Add salt, yeast, and mustard and blend until smooth. Add artichoke hearts and spinach and pulse until well combined but chunky. Transfer to an oven safe dish and bake at 350 degrees for 15 minutes. If desired, transfer to serving dish and serve with a raw vegetable platter, as a topping for grilled vegetables, or as a dip for baked corn tortilla chips.

This dip would be excellent with all of our ArtiHeart flavors. Use the Buffalo for a bit of spice, Herbal ArtiHearts for a Mediterranean flavor, and Grilled ArtiHearts for a “right off the grill”


Thank you to Lauren of Coppell Texas for submitting this inventive and healthy recipe.

The contest starts again as of today for the spring season. Submit your recipes and win a case of ArtiHearts!