Teresa Palmer's Baked Spinach + Artichoke Dip
from the kitchen of contributing wellness editor teresa palmer
serves 8
INGREDIENTS
1 bag of frozen spinach, thawed and water pressed out
2 cans of quartered artichoke hearts, drained and roughly chopped
1 container sour cream (Tofutti or any other brand)
1 cup cashew cream cheese (recipe below) or you can use store bought cream cheese
4 garlic cloves, minced
6 tbsp nutritional yeast
2 tsp salt
1/2 tsp pepper
shredded cheese (of your choice)
Big bread bowl or two smaller ones (optional)
tortilla chips or baguette, for serving
For the Cashew Cream Cheese
1 cup cashews
4 tsp white wine vinegar (apple cider vinegar or coconut vinegar works well too)
2 tsp lemon juice
some water for blending
DIRECTIONS
For the Cashew Cream Cheese, soak cashews in water until soft. Drain and rinse. Blend with vinegar and lemon juice until it is silky smooth. Add water as needed for blending. Preheat oven to 400 degrees/ Mix all ingredients together in a mixing bowl thoroughly. Spoon into an oven safe dish. Add shredded cheese of your choice on top or mixed in (optional). Bake for twenty minutes or longer if needed. Serve as is or put in a bread bowl. You can also bake it in the bread bowl. Serve with tortilla chips or sliced baguette.
