smoky artichoke spinach dip Recipe
Smoky Artichoke Spinach Dip originally from The New Vegan Table
Ingredients
- 1/4 cup oil
- 1/4 cup flour
- 2 cups soy milk
- 5 oz Mozzarella style Teese, shredded or cut into small pieces
- 1 Tbsp Nutritional yeast
- 1 tsp smoked salt
- 1/2 tsp cayenne pepper
- 1 onion, finely diced (about 1 cup)
- 2 cloves garlic, crushed
- 10 oz spinach, washed and chopped
- 2 14 oz cans artichoke hearts, drained, rinsed, and chopped
- black pepper
- 1 round sourdough loaf
- chips, bread, pita, etc. for serving
- Preheat oven to 400°
- In a medium saucepan, heat oil over medium-high heat. Add flour and cook for a few minutes until it turns golden brown. Stir in soy milk and cook until it begins to thicken. Add smoked salt, cayenne, and nutritional yeast and adjust seasoning to taste. Add Teese and stir through to melt. Remove from heat and set aside.
- In a saute pan, heat a small amount of oil over medium-high heat. Add onions and cook until soft and translucent. Add garlic. Stir in spinach, one handful at a time, until all is incorporated. Stir in the artichokes and cook for a few minuets. Fold in the Teese mixture and mix well. Season with black pepper and adjust salt if necessary. (The dip can be served at this point.)
- Cut the top off of the round of bread and scoop out most of the bread inside the loaf. Fill with dip and bake on a cookie sheet for about 10 minutes. Serve with the removed bread and additional chips, crackers, etc.
