Spinach and Artichoke Dip

By GuidingVegan

Ingredients

• For the dip:
• 1 33 oz jar artichoke hearts, drained and roughly chopped
• 1 16 oz container fresh spinach, chopped
• 1 bunch Dino kale, chopped
• 1 yellow onion, diced
• 2-3 cloves garlic, minced
• Freshly ground black pepper and chili flakes
• For the cheese:
• 1 cup raw cashews, soaked (see notes)
• 1 c. plain, unsweetened nondairy milk
• 2 tsp. apple cider vinegar
• 4 tb. + 1/2 tsp. tapioca starch
• 1 tsp. olive oil
• 3/4 tsp. salt
• 4 tb. nutritional yeast (optional, see notes)
• 2-3 tsp. smoked paprika

Details

Servings 3
Adapted from yupitsvegan.com

Preparation

Step 1

Make cheese : Combine all ingredients in a blender or food processor, until smooth

In a large pan over med heat sauté onion 5 minutes, add garlic 1 minute, add artichokes 2-3 minutes and then add spinach a bit at a time until wilted.

Pour cheese sauce in pan and stir until thickened. Once thick reduce heat to med-low and cook a few more minutes.

I pour into my kids dishes at this point and serve with chips.

If you want to bake it preheat the oven to 350 degrees Fahrenheit. When oven is hot, place the dip into the oven and bake for about 20 minutes, or until hot all the way through and the top is slightly crusty and browned. It gets SUPER HOT so be careful.

Notes

Soak the cashews for at least 4-6 hours, but if you forget, simply put them in a pot covered with water and bring to a slow simmer until softened (15-20 minutes).