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Spinach Artichoke Dip (Vegan; Gluten-Free)

Emily Honeycutt
  • 40 minutes
  • Serves 8

INGREDIENTS

1 15 ounce can

Artichoke hearts

2 cloves

Garlic

1

Onion, small

1/2

bag Spinach, frozen dry

1 cup

Summer squash, yellow

1 tbsp

Lemon juice, fresh

2 tbsp

Miso, yellow

1

Black pepper, Freshly ground

1 tbsp

Nutritional yeast

1 tsp

Sea salt, fine

3 tbsp

Tapioca flour

1/2 tsp

Xanthan gum

1 cup

Cashews, raw

1

Pita chips, Whole wheat

1

Pumpernickel and/or rye party bread

1

Crackers, Whole grain

1 cup

White wine, dry

1/2 cup

Water

Accompaniments