Here is a vegan, gluten free optional recipe for a very popular appetizer. How does Spinach Artichoke dip sound? I have always been a person that loves dips and sauces. When I had to give up dairy I thought I would never be able to indulge in some fun dishes like this. Give this a try and let us know what you think!
Spinach Artichoke Dip
8 servings
1Tbls coconut oil
1 small yellow onion, chopped
4 large garlic cloves, minced
16 oz frozen spinach, thawed and drained
1 (14.5 oz) can of artichokes, drained and rough chopped
1 cup avocado mayonnaise (Primal Kitchen brand works great)
1/3 cup coconut cream, solid white part only
1/4 cup nutritional yeast
3/4 teaspoon salt
1/2 teaspoon chili flakes
4 oz Miyoko's vegan mozzarella cheese, shredded (optional)
Preheat the oven to 400 degrees F
Melt the coconut oil in a cast iron (or oven proof) skillet over medium heat and add the onions. Saute for about 3 minutes until fragrant and translucent. Add the garlic and saute for an additional 2 minutes, stiring occasionally to avoid burning.
Remove from heat. Add the spinach, artichokes, mayonnaise, coconut cream, nutritional yeast, salt and chili flakes. Stir until well combined, then gently press down the surface with the back of the spoon.
Top with the shredded mozzarella if using. Transfer the skillet into the preheated oven and bake for 20 minutes. After 20 minutes, turn the oven to broil and move skillet to top rack. Broil until the cheese is melted and slightly golden, about 5 minutes.
Serve hot with crackers of choice, or veggies.