Vegan Spinach Artichoke Dip

Craving comfort food? This warm, oven-baked dip has all the makings of its traditional counterpart (think: ooey-gooey, creamy goodness) without any of the dairy!

Vegan Spinach Artichoke Dip
Yield: small baking dish

Ingredients

• 1 cup raw cashews, soaked in water at least 2 hours
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 cups chopped onion
• 1 Tbsp minced garlic
• 8 oz bag frozen spinach, thawed & drained
• 13.75 oz can artichoke hearts, drained & chopped
• 7.1 oz package Daiya mozzarella style shreds

Directions

1. Preheat oven to 375°F. Grease small baking dish with nonstick cooking spray; set aside.
2. Saute onion in olive oil over medium heat until translucent and tender. Place onions in mixing bowl with minced garlic, spinach, artichokes, and Daiya shreds; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend on high until smooth and creamy. (This sauce is delicious on its own, almost like alfredo for gluten free pasta... just a suggestion!) Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 25-30 minutes, or until dip begins to brown and is mostly set.
5. Remove dip from oven and serve immediately with your choice of crackers, tortilla chips, chopped veggies, or other dippers!

Recipe adapted from Simply Quinoa.

Spinach & Artichoke Dip

This dip is sure to be a crowd pleaser at your next tailgate or sports watching event! The crock pot does all the work in this appetizer recipe and frees up your oven for other cooking when you have a group of guests over.

Spinach & Artichoke Dip
Crock Pot Recipe

Ingredients
10 oz package frozen spinach, thawed and drained
33.5 oz jar artichoke hearts, drained and chopped (from Sam's Club)
8 oz can water chestnuts, chopped
1 cup mayonnaise
8 oz package cream cheese
2 cups shredded Mexican four cheese blend
3 garlic cloves, minced
1/4 cup Kraft Parmesan cheese (aka shaky cheese)

Directions
1. Place all ingredients in slow cooker and mix thoroughly.
2. Cover and cook on High for 1 hour.
3. Mix again. Reduce heat to Low for 1-2 more hours.
4. Serve with dippers, such as baby carrots, celery sticks, sliced peppers, tortilla chips, crackers, etc.