One word: delicious.
Dairy-Free Creamy Spinach Artichoke Dip
gluten-free. dairy-free, nut-free
1 cup frozen chopped spinach, thawed and drained
1 package Daiya Cream Cheese Spread, plain
1 8 oz package Daiya Mozzarella Style Cheese Shreds
1 can artichoke hearts, I used Trader Joe’s
1-3 tsp lemon juice or apple cider vinegar (or a mix)
1/2 medium onion chopped
2 med cloves garlic
Sauté onion and garlic until onion is clear.
While that’s cooking, put cream cheese in a non-reactive bowl. Add lemon juice/acv, 1 tsp at a time, mix until smooth and tart to your liking. Although the Daiya Cream Cheese contains no sugar, it has a sweetness to it and the lemon juice/acv help counter balance that.
Add onion/garlic mixture.
Drain artichokes, chop. Add artichokes, spinach and cheese shreds to the cream cheese mixture. Fold in until combined well.
Scrape into pie plate. Bake in oven 350 degrees for 25 minutes. When it comes out, take a fork and gently stir to combine the melted cheese shreds.
Serve with rice crackers, gluten-free toast, or fresh vegetables.
If there are leftovers, they are amazing in an omelet with leftover ham.