Wednesday, May 18, 2016

Vegan Spinach and Artichoke Dip

We altered our Philadelphia Cream Cheese recipe for Artichoke Dip to fit our needs.

We just received this from Jennifer from 9/23/16

"Dear Cindy,

Congratulations, you have won the recipe contest for vegetables. Your  Vegan Artichoke Dip* will be featured in the calendar."

Serves 8-16 as a dip
cheese sauce
1 cup cashew, soaked
1/2 cup pine nuts
1/2 cup macadama nuts
1/3 cup lemon juice
1/4 cup water
3-4 cloves of garlic
1 tsp salt
1 tsp fresh parsely
1 tsp fresh oregano
1/2 tsp black pepper
1/4 cup nutritional yeast, optional
Blend in a high speed blender

Pulse in the food processor
1 14.5 oz can or jar of artichokes in water
2 cups spinach
1 diced shallot

Bake at 400 for 15 minutes. For raw dehydrate for a couple of hours instead of baking

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