Spinach Artichoke Dip with Cheezy Sauce

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Spinach Artichoke Dip with Cheezy Sauce


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Ingredients

  • A medium bottle/jar of artichokes, marinated, chopped
  • 10 cups of baby spinach, chopped
  • 1/2 cup of purple onion, chopped (save some long cuts for the garnish)
  • Spices:
    • 1/2 tsp of sea salt
    • 1 tsp of onion powder
    • 1 tsp of garlic powder
    • 1/2 tsp of paprika
    • pepper, to garnish
    • Chipotle seasoning, to garnish
  • 1/2 cup of cashew milk
  • 2 batches of vegan mozzarella cheese (see below)

Dairy-free Mozzarella:

  • 1 cup of cashews
  • 1 Tbsp of lemon juice, fresh
  • 2 Tbsp nutritional yeast
  • 2 tsp agar powder
  • 2 Tbsp of tapioca powder
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • any other spices you may like
  • vegetable cubes (organic)
  • 2 Tbsp of melted coconut oil
  • 1 cup water

Instructions

  1. Place all ingredients in a medium shallow dish, including the cheese. Stir well.
  2. Bake in oven for 20 mins.
  3. Broil on low for 3 mins if broiled look is desired.
  4. Garnish and serve immediately!

Dairy-free Mozarella:

  1. Blend all the ingredients in a blender, scrapping down the sides.
    • If you’re making the mozarella Cheeze for the dip just place the blended liquid with the rest of dip ingredients and it will thicken in the oven.
    • If you’re making this cheeze to use for a separate dish:
      • Place the thick liquid inside a pot, and simmer and stir continuously until thickened. About 5 minutes. Taste and adjust seasonings if needed.

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