Sunday, September 8, 2013

Spinach Artichoke Dip

"This was my second attempt at Spinach artichoke dip since we went Vegan.  The first time I used a recipe, but it wasn't very flavorful.  This time I decided to just make it up, and it tasted much better."



INGREDIENTS:

2 garlic bulbs
1 large sweet onion sliced
3 T. olive oil
2 bags frozen chopped spinach, thawed and drained
2 cans artichoke hearts, drained
1 can coconut milk (the unsweetened thick kind)
1 tub Tofutti or Go Veg Creamed Cheese
1 recipe for Cashew Sour Cream (see below)
1 t. salt
1/2 t. pepper
1 bag Vegan shredded mozzarella style cheese (I used Daiya)

Tortilla Chips for dipping


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Cashew Sour Cream



1 cup raw cashews (must not be roasted or salted)
1/4 teaspoon salt
1 -2 teaspoon apple cider vinegar
1 small lemon, juice of
1/4 c. water
1/2 t. sugar

Directions:


Cover cashews with water and soak for a few hours, or overnight.
Pour off all water, and place nuts in food processor, blend well.
Add 1/4 cup cold water, salt, vinegar and lemon juice and sugar.
Puree for 3-4 minutes or until completely smooth and creamy in consistency.
Use in any recipe that calls for sour cream.
Refrigerate in an airtight container for up to a week. -----------------------------------------------

DIRECTIONS:

Preheat oven to 400 degrees F.  Slice tops off garlic bulbs (like this), place them in dish and drizzle one tablespoon olive oil over each bulb.  Bake in oven for 30 minutes.  Meanwhile heat remaining one tablespoon olive oil in medium frying pan over medium-high heat and saute onion slices until brown and gooey (caramelized).  In food processor  blend spinach and artichokes with coconut milk.  Transfer mixture to a large mixing bowl.  Make recipe for sour cream in food processor, and then add creamed cheese, salt, pepper and onions....then when garlic bulbs are done and cooled enough to touch, remove garlic cloves from peel and add them to processor as well.  Blend everything together.  Add this second mixture to the mixing bowl with the spinach mixture and stir with spoon until combined.  In 9x13 baking dish (sprayed with baking spray) pour dip evenly.  Add cheese to top and bake uncovered for 30 minutes on 400 degrees...then turn on broiler setting and broil until cheese starts to brown on top (about 5-7 minutes more).

Enjoy with tortilla chips

Serves 12

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