spinach and artichoke dip.

spinachdip

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.

For the spinach artichoke dip:
    • 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
For the cashew mozzarella:
  • 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

Instructions

Prep the vegetables:
    1. Toss together the artichoke hearts, spinach, white onion, garlic, black pepper, and chili flakes (if using), and put into an 8×8 pan.
Make the cashew cheese:
    1. Combine all ingredients in a vitamix or food processor (if not using a vitamix, make sure to soak your cashews!) until smooth.
    2. 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.
    3. Pour this cheese over your dip that is in the pan and mix together.
Bake the spinach artichoke dip:
  1. 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.

73. sweet potato hummus

I’m on a big hummus kick lately.  I’m super addicted to those flat pretzel crisps dipped in Sabra hummus. I’ve never made my own because Sabra is so good….But last night I saw this recipe for sweet potato hummus on pinterest, so I started roasting some sweet potatoes and this morning threw the ingredients in the vitamix and made some! Got some packed for today’s afternoon snack. Can’t wait!

1 pound sweet potatoes (roughly 2 medium)
1 can chickpeas, drained and rinsed
1/2 tspn chipotle powder (or use real chipotles – add more or less to your liking)
3 garlic cloves
2 tablespoons olive oil
2 tablespoons tahini
course sea salt and freshly ground pepper

Pre-heat the oven to 350 degrees.

Pierce potatoes several times with a fork; place on a foil lined baking sheet.  Bake for 1 hour or until tender.  Cool slightly, then peel and add to the bowl of a food processor or vitamix.  Add chickpeas,tahini, olive oil, chipotle and garlic.  Puree until smooth and thin with up to 2 tablespoons of water if necessary.  Add ¼ teaspoon salt and season with pepper.  Refrigerate for up to 1 week in an airtight container.  Garnish with additional olive oil and smoked paprika before serving.