Spinach Artichoke Dip (Vegan)

Name: Spinach Artichoke Dip (Vegan)
Total time: 1800 s
Yield: 5 people
Cuisine: American
Ingredients: 2 bags spinach; 1 tbsp non-dairy butter; 2 tbsp minced white onion; 1 clove garlic (minced); 2 tsp flour; 1 1/2 cups non-diary milk; 1/2 tsp lemon juice & zest; 1 tsp Worcestershire sauce; 1/4 cup non-dairy sour cream; 1/2 cup non-dairy mozzarella cheese; 1/2 cup artichoke hearts chopped; Salt to taste

Spencer @spiceandzeal

Michigan

My family loves a chance to get together and every gathering needs finger food. This dip never makes it to the end of the night!

Spencer @spiceandzeal

Michigan

My family loves a chance to get together and every gathering needs finger food. This dip never makes it to the end of the night!

Saved

Ingredients

30 minutes

5 people

2 bagsspinach
1 tbspnon-dairy butter
2 tbspminced white onion
1 clovegarlic (minced)
2 tspflour
1 1/2 cupsnon-diary milk
1/2 tsplemon juice & zest
1 tspWorcestershire sauce
1/4 cupnon-dairy sour cream
1/2 cupnon-dairy mozzarella cheese
1/2 cupartichoke hearts chopped
Salt to taste

Saved

Steps

30 minutes

1

Blanch spinach in salted water for 30 seconds. Drain and rinse in cold water. Squeeze out extra moisture and finely chop.
2

Melt butter in saucepan over medium heat, then add onion, garlic, and pinch of salt; cook until until onion is soft.
3

Add flour and stir until it’s a gentle toasted color. Whisk in milk, whisking continuously until thick. Remove from heat and stir in lemon juice/zest, Worcestershire sauce, and sour cream.
4

Put the pot back on the stove over medium heat; add spinach, artichokes, and cheese. Stir until cheese melts. Serve warm with toasted bread or kettle chips!