Dairy Free - Artichoke Spinach Dip Recipe | The Vegan Pastry Chef

During the holidays there's always appetizers and the ones you want to eat but wait, it has dairy in it. Well, who said you can't make it without! Here is a classic hot Artichoke Spinach dip recipe that will be a big hit at your next party. Or just have it for a party of one. Who cares, no one will know....

Dairy Free Artichoke Spinach Dip

Ingredients

1 cup spinach, fresh

1 cup chopped artichoke hearts (in water or oil)

1 cup cauliflower "cheese" sauce recipe
(click on link for recipe :https://www.theveganpastrychef.com/single-post/2017/12/27/Cauliflower-Cheese-Sauce )

3/4 cup unsweetened coconut milk

1 tsp onion powder

1 tsp granulated garlic

1/2 cup chopped white onions

Sea salt to taste

Bread Crumbs + 1 tsp nutritional yeast

Directions:

Preheat oven to 375F

1. In a bowl, add the spinach, chopped artichokes, onion powder, garlic, and onions. Set aside.

1. In a blender, add the cauliflower "cheese" and the 3/4 cup coconut milk. Blend until smooth.

Place in a small pot, and heat it up until it starts to thicken.

1. Fold in the "cheese" sauce in with the spinach and artichoke mix. Just until its combined.

1. Grease a 8" round pan and pour the spinach mix in to the pan. Evenly add the bread crumbs with the nutritional yeast. (There's no right or wrong of how much bread crumbs; just as long its completely covers the top)

1. Place in the oven and bake for 30 minutes. To brown the tops. Turn the broil on high and brown the tops for about 5 minutes or until golden brown.

Grab yourself some tortilla chips or a fresh piece of french baguette! Enjoy!

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