Here is a tastyvegan & gluten-free appitizer or side dish with our new Spinach Artichoke Dip! 
  • 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
  1. Heat the oven to 425°. Bake the potatoes on a sheet tray for 45 minutes; then let them cool for 10 minutes.
  2. 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.
  3. Sprinkle a generous pinch of salt onto each open potato.
  4. Add plenty of Fabalish Spinach + Artichoke Dip
  5. Top with dill, chives, many crispy capers and lots of lemon zest.

For the crispy capers:

  1. Add about 1 inch of oil to a small pan or pot; place on a medium-high flame until it’s rippling hot.
  1. 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. 
  2. Strain the capers from the oil and place in a single layer on a paper towel to drain.

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