Sunday, November 28, 2010

Spinach Artichoke Dip

Preheat oven to 350.
Puree 1 pkg frozen spinach and one pack of artichoke hearts until smooth.
In a medium saucepan melt 1/4 Earth Balance or other vegan margarine. Whisk in 1/4 flour a little at a time to avoid it clumping up on you. Once this has thickened remove from heat and add puree. Add 2 cups of almond milk to the saucepan mixture. Sprinkle in 1/2 cup of nutrtional yeast, 1/4 teaspoon salt, 1 chopped tomato and two cloves of garlic diced. Transfer to ramekins or casserole dish. Top with vegan cheese. Bake for 15-20 minutes.
Serve hot with pita or tortilla chips!

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