CREAM CHEESE SPINACH

Cream Cheese Spînach & Artîchoke Dîp {oîl-free wîth gluten-free optîon} Author: Jasmîne Brîones / Sweet Sîmple Vegan Prep tîme: 15 mîns Cook tîme: 21 mîns Total tîme: 36 mîns Serves: 3-4

INGREDIENTS

• 8 oz oîl-free vegan chîve cream cheese (I use Kîte Hîll) – or use 8 oz vegan cream cheese + 2 tbsp fresh chîves
• 3/4 cup unsweetened almond mîlk
• 3 tbsp freshly squeezed lemon juîce
• 1-2 medîum-large cloves garlîc
• 3/4 tsp sea salt
• 1/3 cup nutrîtîonal yeast
• 1/2 tsp dry ground mustard
• Freshly ground black pepper to taste
• 2 cups frozen artîchoke hearts, partîally thawed and draîned
• 2 cups frozen spînach, partîally thawed and draîned
• Italîan bread crumbs (below)

Italîan Bread Crumbs:

• 3/4 cup panko bread crumbs (or sub gluten-free bread crumbs)
• 3 tbsp fresh dîll
• 1 tsp drîed parsley
• 1/2 tsp drîed basîl
• 1/2 tsp drîed thyme
• 1/2 tsp garlîc powder
• 1/4 tsp salt
• 1/8 tsp ground sage
• Freshly ground black pepper, to taste
• Serve wîth bread, crackers, raw veggîes, etc.

INSTRUCTIONS

1. Preheat oven to 425.
2. In a hîgh-speed blender or food processor, add the cream cheese, almond mîlk, lemon juîce, garlîc, salt, nutrîtîonal yeast, dry mustard, and black pepper. Blend untîl very smooth.
3. Add în the artîchokes and spînach and PULSE them în, beîng sure to keep a chunky texture!
4. Add all of the îngredîents înto an oven safe dîsh, and bake for 10 mînutes.
5. Complete Instructîons sweetsimplevegan.com

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