Vegan Comfort Cooking by Melanie McDonald

Author:Melanie McDonald
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2019-04-23T16:00:00+00:00

SHOWSTOPPING BAKED SPINACH AND ARTICHOKE DIP

yield: 8 to 10 servings

1 tbsp (15 ml) olive oil or water

1 medium onion, finely chopped

4 cloves garlic, finely chopped

12 oz (350 g) silken tofu

½ cup (120 ml) unsweetened nondairy milk (I think soy milk gives the best flavor)

3 tbsp (24 g) tapioca starch, arrowroot powder or cornstarch (tapioca starch gives best results)

1 tsp salt

¼ tsp freshly ground black pepper

⅓ cup (37 g) nutritional yeast (see note here)

1 tbsp (15 ml) white wine vinegar

8 oz (227 g) vegan cream cheese

2 packed cups (60 g) spinach leaves well rinsed

1 (14-oz [400-g]) can artichoke hearts in brine

½ to 1 cup (60 to 120 g) Cheesy Brazil Nut “Parm” or vegan mozzarella cheese shreds (optional)

Nothing says the party’s here like a big dish of warm spinach and artichoke dip! It’s the perfect crave-worthy appetizer. It’s soft and creamy with loads of flavor and is great eaten warm or at room temperature. Serve it with chips, crackers, baguette slices, vegetable sticks, raw radishes (weird, I know, but it works!), toast or even garlic bread. I recommend using canned artichokes in brine over the ones you can buy in oil, for the tang they give. It helps cut through the creaminess and adds more depth to the flavor.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.