3 cups frozen chopped spinach, thawed (see options)
1 1 ⁄ 2 cups Vegan Cheesy Queso (page 41)
1 to 1 1 ⁄ 2 cups unflavored, unsweetened nondairy milk
1 (24-ounce) jar marinated artichoke hearts, drained, roughly chopped, and rinsed
1 small onion, chopped
1 clove garlic, finely chopped, plus more if desired (see options)
1 ⁄ 2 teaspoon sea salt
1 ⁄ 4 cup Vegan Parmesan Cheese (page 39), or store-bought (optional)
FOR SERVING (OPTIONAL)
1 baguette French bread, sliced
Preheat oven to 400°F.
Lightly squeeze the spinach to remove excess liquid. Combine spinach, queso, milk, artichokes, onion, garlic, and salt together in a bowl. Use a slotted spoon to mix the ingredients. Scrape into a heatproof casserole dish. Sprinkle vegan Parmesan cheese over the top (if using).
Bake for 10 minutes, or until slightly brown and bubbly.
The dip is best served warm, so if you have a small
slow cooker, a flameproof bowl and tea light warmer, or warming tray, any of these would be ideal for serving. Use as a dip for nachos, tortilla chips, crackers, vegetables, or fruit.
Best if used immediately. Dispose of leftover dip.
YOU’VE GOT OPTIONS
Frozen spinach and kale are convenient and either works well in this recipe.
This dip is mildly garlicky, so add more garlic to suit your taste.
Makes 6 Cups, Easily Halved
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.