I made this dip for new years eve and it was so so delicious. I think I ate half the dip myself! Its creamy and garlicky – this is definitely going to be my go-to party food! We served it warm with crusty bread, and with some pita chips. If you have a vitamix, it comes together very quickly too!
I found the recipe here, but modified it a bit to my liking.
- 1 can artichoke hearts, thoroughly drained and roughly chopped
- 2 c. fresh spinach, loosely packed and measured first and then thinly sliced
- 1/4 white onion, thinly sliced
- 2 cloves garlic, minced
- Freshly ground black pepper and (optional) chili flakes
- 1/4 c. raw cashews, soaked (see notes)
- 1 c. plain, unsweetened nondairy milk ( I added about a half cup more towards the end)
- 1 tsp. apple cider vinegar
- 2 tb. + 1/2 tsp. corn starch
- 3/4 tsp. salt
- 1/2 tspn garlic powder
- 3-4 tbsp nutritonal yeast
- 1 cup daiya mozzerella
- 1 tsp. smoked paprika
- Toss together the artichoke hearts, spinach, white onion, garlic, black pepper, and chili flakes (if using), and put into an 8×8 pan.
- Combine all ingredients in a vitamix or food processor (if not using a vitamix, make sure to soak your cashews!) until smooth.
- Pour the mixture into a saucepan and turn the heat to medium. Stir every few seconds, making sure to scrape around the bottom of the saucepan to keep from sticking. Stir until this thickens, Once it thickens, I added about a half cup more of soymilk, and a cup or so of shredded daiya. Reduce the heat to medium-low and cook for another 2 minutes, then remove from the heat.
- Pour this cheese over your dip that is in the pan and mix together.
- Preheat the oven to 350 degrees. Bake for about 20 minutes, or until hot all the way through and the top is slightly crusty and browned.