Spinach Artichoke Dip

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Spinach Artichoke Dip

Recipe:

INGREDIENTS

300 g silken tofu
3/4 cup raw cashews
3/4 cup plant milk
1/3 cup nutritional yeast
Juice of ½ a lemon
1 clove garlic
¼ tsp red pepper flakes
½ tsp salt
2 tbsp tapioca starch
½ white onion
1 can artichoke hearts in brine (14 oz.) rinsed & finely chopped
8 oz frozen thawed spinach
1 loaf sourdough or baking dish
INSTRUCTIONS

First, make your creamy sauce by adding your silken tofu, cashews, plant milk, nutritional yeast, lemon, garlic, red pepper flakes, salt, and tapioca starch into a high-speed blender and blend until smooth!
Sauté your onion until translucent, then add in your chopped artichoke hearts and frozen thawed spinach.
Add your creamy sauce into the pot of onions and artichokes and mix to combine, then cook over medium heat for about 5 minutes until it slightly thickens.
Hollow out a loaf of sourdough bread and add your spinach dip to the center. Or, if you prefer, add it to a baking dish.
Pop that into the oven at 375f for 25 minutes, serve, and enjoy!!
Pro Tip: Use your leftover bread to make crispy croutons! Toss in olive oil, salt, and pepper and bake for 7 minutes.

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