Appetizers

Vegan Spinach and Artichoke Dip

12

A creamy and delicious baked vegan spinach artichoke dip, served warm from the oven and made from scratch with cashew mozzarella. Naturally vegan, dairy-free, and paleo!

6
1 tbsp olive oil
1/4 white onion
2 cloves garlic
1 14-oz can artichoke hearts
2 cups fresh baby spinach
1/4 cup raw cashews
1 cup plain, unsweetened non-dairy milk
1 tsp apple cider vinegar
2 tbsp + 1/2 tsp tapioca starch
1 tsp olive oil
3/4 tsp salt
1/4 tsp paprika
Preheat the oven to 350 degrees Fahrenheit. In a small skillet or saute pan, warm the olive oil over medium-low heat. Add the onion and garlic, and cook, stirring frequently, for 4-5 minutes or until the onion is somewhat translucent. Toss together the artichoke hearts, spinach, onion and garlic mixture from the skillet (including oil), black pepper, and chili flakes (if using), and divide equally among whatever vessels you plan to cook the dip in (I used two of the 1-cup ramekins that you see pictured & one glass Pyrex dish of a similar size). Keep in mind that the spinach will shrink significantly once the hot cashew cheese hits it.
Nutritions

Calories
136

Sodium
451mg
18% DV

Fat
6g
10% DV

Protein
4g
8% DV

Carbs
16g
5% DV

Fiber
2g
9% DV