Hot Artichoke Spinach Dip
Serve this creamy dip hot with some baguette slices, crackers, pita bread, or sliced bell peppers and jicama. If you want to get fancy, you can carve out a bread bowl for an edible serving dish.
INGREDIENTS | SERVES 8
- 1 12-ounce package frozen spinach, thawed
- 1 14-ounce can artichoke hearts, drained
- ¼ cup vegan margarine
- ¼ cup flour
- 2 cups soy milk
- ½ cup nutritional yeast
- 1 teaspoon garlic powder
- 1½ teaspoons onion powder
- ¼ teaspoon salt
Preheat oven to 350°F. Purée spinach and artichokes together until almost smooth and set aside.
In a small saucepan, melt the vegan margarine over low heat. Slowly whisk in flour, 1 tablespoon at a time, stirring constantly to avoid lumps, until thick.
Remove from heat and add spinach and artichoke mixture, stirring to combine. Add remaining ingredients.
Transfer to an oven-proof casserole dish or bowl and bake for 20 minutes. Serve hot.
Calories: 134 | Fat: 7g | Sodium: 378mg | Fiber: 4g | Protein: 6g