Warm Vegan Spinach Artichoke Dip Food

VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees Fahrenheit and lightly grease a cast iron skillet (mine is about 6 inches in diameter) or ramekin.
• Combine all of the ingredients for the blender mixture in a blender or food processor, scraping down the sides as needed and blending until completely smooth. Strain using a nut milk bag if needed. Set aside.
• In a wide skillet or saute pan, heat the olive oil of medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes or until the onion is translucent and starting to turn golden. Add the garlic, chili flakes, pepper, and paprika and stir. Cook for another 1 minute or until fragrant.
• Give the reserved blender mixture another stir and then add it to the pan. Stir every few seconds, making sure to scrape around the bottom of the saucepan to keep from sticking. The mixture will start to get chunky in places; when you see this happening, start to stir constantly until the mixture smooths out again and becomes one cohesive, somewhat stretchy mass.
• Add the spinach and artichoke hearts to the pan and stir in as best you can. Continue to cook for about 2 minutes more or until the spinach pieces wilt a little bit.
• Taste the mixture for salt and add more if desired. Transfer to the prepared dish and smooth out. For improved browning, lightly spray or brush the top with additional olive oil. If you have a broiler, bake for 10 minutes and then broil on high for another 3-4 minutes, until nice and browned and bubbly on top. If you don't have a broiler, bake for about 15-20 minutes, or until slightly crusty and light brown on top.
• Remove from the oven, let cool for a couple of minutes so that nobody burns their mouths, and then serve hot.

VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F.
• Soak, covered with 1 inch of very hot water for 5 - 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 - 3 hours to aid in digestion.
• Dice the artichoke hearts and prep the spinach.
• Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.
• In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.
• Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).
• Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks.
• Would be great with a light dusting of Almond Parmesan too!
• Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 - 15 minutes, or until warmed through.

WARM VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees
• In a blender combine cashews, 2 tbs water, vinegar, mayo and garlic and blend until the cashews are smooth. About a minute, giving your blender breaks if needed. Then add cream cheese, nutritional yeast, salt and 1 cup mozzarella, blend until smooth.
• Transfer to a large bowl and stir in spinach and artichoke hearts.
• Transfer to a 9×9 baking dish, pie dish, or small cast iron skillet. Top with remaining cup of mozzarella, cover with aluminum foil, and bake 30-40 min until cheese is melted.
• Serve warm with crackers, grilled pita, or toasted baguette!

WARM SPINACH-ARTICHOKE DIP (VEGAN)

Steps:

• Preheat oven to 350 Fahrenheit; lightly grease a 1-qt. baking dish.
• Heat the oil in a large skillet over medium-high heat and saute the onions until soft. Add garlic and red pepper and cook a few more minutes, then reduce the heat to medium-low and add spinach. Cook, stirring, until spinach is wilted.
• Blend together the tofu, yeast, lemon juice, basil, salt and pepper until smooth, in either a blender or food processor. Add artichokes and spinach mixture and pulse about 15 times to chop the veggies.
• Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. Let cool a few minutes, then serve with bread or chips.

VEGAN SPINACH-ARTICHOKE DIP

Steps:

• Preheat the oven to 350°F.
• Place the mayo, cream cheese, beans, lemon juice, garlic, salt, red pepper flakes and nutritional yeast into a food processor. Blitz until smooth. Pour into a bowl and stir in the artichoke and spinach.
• Tip into an 8-inch pie dish or oven-proof dish and bake for 15-20 minutes until starting to brown on top. Serve hot with bread or chips for dipping.