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Spinach Artichoke Dip
by sculptedkitchen
😋This dip is perfect with your favourite finger food, bread, and so much more!
Get the recipe below 👇🏼

​Ingredients
A medium bottle of artichokes, marinated, chopped. Keep the liquid inside the jar.
10 cups of baby spinach, chopped.
1/2 cup of purple onion, chopped
1/2 tsp of sea salt
1 tsp of onion powder
1 tsp of garlic powder
1/2 tsp of paprika, pepper for seasoning and for the top afterwards.
Chipotle seasoning for the top afterwards.
1/2 cup of cashew milk.
2 batches of my mozzarella cheese. Recipe below. *NOTE pls don’t make the cheese thicken on the stovetop if you’re making it with this dip. Just place the blended liquid with the rest of dip ingredients and it will thicken in the oven.

​Steps
Place all ingredients in a medium shallow dish, including the cheese. Reserve half a cup for the tofu sticks. Stir well. Bake in oven at 350F for 20 mins. Broil on low for 3 mins if broiled look is desired. Stir the pan and add in your reserved artichoke oil from jar. Dip should be creamy 🙂 Serve immediately!

Dairy free mozzarella:
1/2 tsp of salt
1 1/4 cup of cashews
1 T of lemon juice, fresh
2 Tbsp nutritional yeast
2 tsp agar powder
2 T of tapioca powder
1 tsp of onion powder
1 tsp of garlic powder
1 vegetable cube
2 T of melted coconut oil
3/4 cup water

Blend all the ingredients in a blender, scrapping down the sides.
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