Here is a tastyvegan & gluten-free appitizer or side dish with our new Spinach Artichoke Dip!
Ingredients
- Baby Yukon Gold or Red Potatoes
- Fabalish Spinach + Artichoke Dip
- Capers, drained + patted dry
- Neutral Oil (safflower, canola, grapeseed)
- Fresh dill
- Chives, thinly sliced
- Lemon (just for zest)
- Kosher Salt
- Heat the oven to 425°. Bake the potatoes on a sheet tray for 45 minutes; then let them cool for 10 minutes.
- Cut an X in each potato, and use pointer and thumb fingers to press down on each corner of the X until the potato opens up.
- Sprinkle a generous pinch of salt onto each open potato.
- Add plenty of Fabalish Spinach + Artichoke Dip
- Top with dill, chives, many crispy capers and lots of lemon zest.
For the crispy capers:
- Add about 1 inch of oil to a small pan or pot; place on a medium-high flame until it’s rippling hot.
- Carefully add capers to the oil for 30-45 seconds, until the oil stops sputtering and the capers puff up. Work in batches to avoid overcrowding the pan, and use a splash guard if you have one to avoid spatter.
- Strain the capers from the oil and place in a single layer on a paper towel to drain.
