spinach artichoke dip

Mary Larson

subheading: Cheese Sauce:

½ cup raw cashews

1 ½ cup plant based milk

1 to 2 tablespoons miso paste

5 tablespoons tapioca starch (tapioca flour)

2 tablespoon nutritional yeast flakes

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon lemon juice

¼ teaspoon sea salt (or to taste)

Filling

1 cups artichoke hearts, chopped

½ cup red onion, finely diced

3 cloves garlic, minced

2 cups chopped frozen spinach, (you can also use fresh here too)

¼ teaspoon salt

¼ teaspoon black pepper

subheading: DIRECTIONS:

Place the cheese sauce ingredients into a high powered blender and blend until smooth and creamy.

In a medium size saucepan, whisk the cheese mixture over medium heat until thick and bubbly. It will appear to get lumpy but if you are patient, it will become evenly thickened and stretchy. It should take about 5 minutes to cook.

Fold the filling mixture into the cheese mixture until the ingredients are completely combined. Place the ingredients into an oven safe baking dish and broil for 2 to 3 minutes or until the top becomes golden. Serve with bread, crackers, baked chips, or veggies,

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