|
 Recipe:
Spinach & Artichoke DipThis is
a lovely dip, easily made vegan and served warm.
| Yield |
4-6 servings |
| Time |
30 minutes |
| Tools |
- blender or food processor
- grater
- baking dish
- aluminum foil
|
| Ingredients |
- ½ c fresh spinach
- ¾ c Parmesan or soy Parmesan
- 2 c marinated artichoke hearts, drained
- ¼ t pepper
- 1 t lemon juice
- 1 c mozzarella or vegan mozzarella, grated
- oil
|
| Directions |
Preheat oven to 350. Combine everything but ¼ c Parmesan in
the blender and process until nearly smooth. Lightly oil the baking dish,
transfer mixture in, and sprinkle with remaining Parmesan. Cover and bake
until hot, about 20 minutes.
Let cool for 5 minutes and then enjoy with crackers, pita bread,
or fresh vegetables.
|
| Notess |
 Adapted from
How it all
vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer.
Buy it:
Amazon.com |
Amazon.co.uk
|
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