Spinach Artichoke Dip

Spinach Artichoke Dip
Vegan; Soy Free; Gluten Free

This is a crowd pleaser. I make this for potlucks and everyone really devours this dip. Easy to make with 1 pie plate to take and 1 pie plate to enjoy later, this is the perfect dish.

I've made this for a few potlucks and every time this gets eaten where I only have the dish to take home. Vegans and non-vegans enjoy this dip with chips, crackers, or pita chips..... This is the winner! :)

1 cup nutritional yeast
1/2 cup of cashews (you can use almonds - however it won't be as creamy)
1/4 teaspoon of salt
1 pound of spinach
4 cups of artichokes (I use 1 jar of artichokes from Costco 33 ounces - drained)
1/2 cup of non-dairy milk (I use hemp)
3 cloves of garlic
1 can of cannellini (white) beans (drained and rinsed) (1 cup if made fresh)
1 Tbs. tapioca flour
1 tsp. basil (dried) or 1 Tbs. basil (fresh)
juice of 1 lemon

1. Preheat oven to 350 degrees F.

2. In a food processor, combine all of the ingredients, except non-dairy milk, until smooth.

3. In (2) 9" pie plates, scoop out and spread dip evenly. Drizzle non-dairy milk on top of the filled pie plates.

4. Bake until fully crusty on top (about 1 hour), serve warm from the baking dish/pie plates.

Simple Oven Roasted Peppers

Simple Oven Roasted Peppers

This is great if you have an abundance of peppers. Bruce and I had picked up SO many peppers from the farmers market, that I sliced them and stuck them in the freezer. As a reminder or to help the learning curve, frozen peppers that are thawed will become mushy. So use them in stir fries or roast them to toss into your hummus.

1. Preheat the oven to 400 degrees.

2. Place sliced frozen peppers on a baking sheet lined with parchment paper. Roast for 15 to 20 minutes depending on the thickness of the slices. Toss into your dish and enjoy!

P.S.~ This cuts down on your waste. You don't have to buy roasted peppers in a jar and this is SUPER easy!!!