Healthy Vegan Nut-Free Spinach & Artichoke Dip
Ingredients:
1.) About 1 cup of cooked spinach
2.) 1 15 oz can of quartered artichokes (strained)
For the “Cheese”:
3.) 1 Large Potato (Peeled & roughly Diced)
4.) 4 Cloves of Garlic (Cooked)
5.) 2 Tablespoons of Tapioca Flour
6.) 1 Tablespoon of Nutritional Yeast
7.) 1/2 Teaspoon of Garlic Powder
8.) 1/2 Teaspoon of onion powder
9.) 1/2 Teaspoon of Salt + Pepper to taste (Optional)
10.) 2 Teaspoons of Apple Cider Vinegar
11.) 1 1/4 cup of Filtered Water
12.) Tortilla Chips or bread for dipping (optional)
Instructions:
1.) Peel and chop your potato roughly. Cook it however you like. I just threw mine in the microwave for a few minutes.
2.) Peel your garlic. Cook them in a small dish in the microwave using your 1/4 cup of water listed in ingredients. 1-2 mins should be fine.
3.) Add all cheese ingredients including your remainder cup of water to a blender and blend! Adjust seasonings as needed
4.) Cook your spinach in a pan until you get about 1 cup worth. Put it in a strainer/colander- and using a rubber spatula, tap and squeeze out all the juice. Set aside.
5.) Add your cheese sauce to a pan and simmer until it gets thick and gooey. Once this happens, add your spinach and artichokes, and mix around.
6.) Put in an oven-safe dish and bake on a high broil until top gets golden brown
7.) Serve and enjoy 😋
Notes:
1.) Be patient with the cheese. It should take about 10 mins to get thick and gooey. If this does not happen, feel free to thicken it up with some tapioca flour.
2.) Russet Potatoes work best for this dish as the color is more white but red or yellow can suffice.
