Super Snacks: Vegan Spinach Artichoke Dip

The Superbowl is tomorrow-we’re getting hungry and excited planning our snack menus! So far this week we’ve shared Nachos two ways & Jalapeño Poppers two ways. To conclude snack week we’re sharing another classic favorite, Spinach Artichoke Dip. Jess has veganized the recipe into a creamy, salty, savory fan favorite dip. Plus it’s a little healthier than the traditional version, and Paleo too! I served most of the dip in little ramekins, but then I had a brilliant idea and rolled the remainder of the dip inside of Pillsbury crescent rolls. Little pockets of breaded, creamy dip-yum!!!

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Spinach Artichoke Dip

(VEGAN)

Ingredients:

  • 1 14 oz can artichoke hearts, drained and chopped
  • 2 cups fresh spinach, measured and then sliced in thin strips
  • 1/4 yellow onion, thinly sliced or diced
  • 3 cloves garlic, chopped
  • sprinkle of salt, black pepper and red pepper flakes, seasoned to taste
  • 1 1/4 cups raw cashews, soaked overnight
  • 1 cup hot almond or soy milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons and 1/2 teaspoon tapioca starch/tapioca flour
  • 1 teaspoon olive oil
  • 2 teaspoons salt
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoons paprika
  • Crescent roll dough (optional)
  • Bread, sliced veggies or crackers for serving

Preheat oven to 350. In a medium mixing bowl, mix together artichoke hearts, spinach, onion, garlic and generous sprinkling of salt, pepper and red pepper flakes. Toss to combine and set aside.

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In a food processor, blend together remaining ingredients for about 1 minute or until smooth.

Pour the mixture into a small pot or saucepan and heat over medium heat, stirring occasionally. When the sauce begins to thicken, stir continuously, turn down the heat a tad, and continue for about 2 minutes. Tapioca starch does amazing things to make sauces stretchy and thick!

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Pour the sauce over the veggie mixture and stir well. Add any spices you feel are lacking and pour into a baking dish, divide into ramekins, or roll into Pillsbury crescent rolls. For the crescent rolls, I laid a piece of dough out flat, spooned a small amount of dip at the base of the triangle and then rolled it forward as you normally would with a roll.

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The bake time will vary according to your dish, the crescent rolls take about 15 minutes to bake, while the ramekins took about 40. Keep your eye on the oven, you want the dip to get nice and golden on top. Serve warm with bread, crackers, sliced carrots or bell peppers.

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If you’re looking for more snack ideas try our popcorn, potato skins, or brussels sprouts!

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Super Snacks: Game Day Nachos

The Superbowl is around the corner and whether or not you’re into sports, the Superbowl is a great excuse to make some fun snacks and host a little get-together. Especially because it is hosted in one of our favorite cities and Nikki’s home- San Francisco! This year, Nikki will be celebrating in the streets of San Francisco, Super Bowl City here we come! Jess will be working in the hospital, but will definitely whip up some of these savory treats to stash in the break room for her lunch break! ER Potluck anyone?

To kick off our “Super Snacks” series, we’re sharing two nacho recipes, suitable for everyone at your Super Bowl party. Jess shows you how to make potato nachos with a homemade vegan cheese sauce (yum!) and Nikki shares BBQ chicken nachos with a green-chile queso sauce.

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Over the next week we’ll be getting you Super Bowl-ready by sharing a few of our favorite snack and appetizer recipes that have proven to be crowd pleasers for foodies following any diet. We’ve got your carnivore, vegan/vegetarian, GF and paleo friends covered here and with our flavor-packed upcoming snack recipes. Stay tuned!

Click the link below to find the recipes!

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