How to make
Peel and chop the shallot and garlic, season with some salt and saute in olive oil.
Add the butter and half the baby spinach. Stir until the spinach is wilted.
Add the rice and almond flour and drizzle with some olive oil if needed.
Cook for a minute and pour in the soy milk, while stirring constantly.
Sprinkle with the parmesan cheese.
Cook on low heat, until it thickens.
Add the remaining fresh spinach leaves, season with black pepper and blend.
Serve the spinach dip warm or chilled. Either way it is delicious.
You can pair it with crispy crackers, grizzini breadsticks, vegetable sticks, or toasted bread.
Enjoy!
