Wednesday, November 27, 2013

Hot Artichoke and Spinach Dip

This dip is quick and easy to prepare, and can be served with either gluten free crackers or homemade pita chips. Amazingly delicious and as always gluten, soy and dairy free!


Hot Artichoke and Spinach Dip
Ingredients:

  • 1 large can or jar of marinated artichokes
  • 1 package frozen spinach, thawed and drained thoroughly
  • 1 1/2 c. shredded Daiya mozzarella style cheese alternative
  • 1/2 c. Galaxy Rice grated parmesan cheese alternative
  • 1/2 c. Vegenaise Soy-Free Mayo alternative
  • 1T garlic
Note: Daiya, Galaxy and Vegenaise products can all be found at Pangea The Vegan Store or Amazon online.

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix all the ingredients together in a bowl.
  3. Transfer into a medium size glass or ceramic baking dish.  ( I like the "Apilco" brand souffle dish available at both William Sonoma and Amazon for this recipe as it is microwaveable, ovenproof and dishwasher safe.)
  4. Bake for 30 minutes or until the top begins to brown and is bubbly.
  5. Serve hot.

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