Creamy (Vegan) Spinach & Artichoke Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Cuisine: Gluten-free, vegan, paleo, soy-free
Serves: 5 cups
Ingredients
  • 1, 16-ounce bag frozen organic chopped spinach
  • 1 can artichoke hearts, drained & chopped
  • 1 onion, diced
  • 1 Tbsp coconut oil
  • ¾ cup nutritional yeast
  • ¼ cup coconut flour
  • 1 can full-fat coconut milk
  • 1 cup water
  • 1 Tbsp Dijon mustard
  • 2 tsp Himalayan pink salt
  • 1 tsp parsley flakes
  • ½ tsp onion powder
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large skillet, saute onions in coconut oil over medium heat until onions become translucent.
  3. Add frozen spinach and artichoke hearts until the spinach has defrosted and the water has evaporated.
  4. In a saucepan, add remaining ingredients and whisk until mixture begins to thicken slightly.
  5. Combine the onion, spinach, and artichoke mixture with the sauce mixture in a large oven safe casserole dish, mixing thoroughly.
  6. Bake for about 30-35 minutes until the top begins to bubble and starts to darken.
  7. Serve warm with veggies, Way Better Chips, Jacksons Honest Chips, or a dipping vessel of your choosing.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/creamy-vegan-spinach-artichoke-dip/