08 Dec Spinach Artichoke Dip
(This recipe was adapted from Great Gluten-Free Vegan Eats cookbook)
Ingredients:
- 1 recipe for Cashew Cream
- 3/4 cup of vegan mayonnaise (We use Veganaise brand)
- 1/2 cup of nutritional yeast (We use Bragg Nutritional Yeast Seasoning)
- 3 cloves of garlic
- 2 cups packed chopped spinach leaves (I buy organic spinach in the ready to steam freezer
bags) - 1 can (14 oz) large artichoke hearts, chopped
- 3 scallions, sliced into small rings
- 1 tsp lemon zest
- 1/2 tsp ground black pepper
- Salt to taste
Instructions:
- Preheat Oven to 350* & steam the spinach (microwave or cook top)
- Stir together the cashew cream, Veganaise, Bragg nutritional yeast, garlic, chopped
(cooked) spinach, chopped artichoke hearts, scallions, lemon zest, and pepper until very
well combined. - Season with salt and place in a greased, oven safe dish. (I like to use an 8X8 square baking
pan.) - Bake for 25-30 minutes. (Optional: You can broil for 2-3 minutes after for browning the top,
but use caution as it can dry the dip out.) - Serve with your favorite tortilla chips (We like to use the XOCHiTL Organic White Corn
Chips
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