White Bean, Spinach & Artichoke Dip
2 cans Canellini Beans
1 can Artichokes packed in water
8 oz. package Frozen Chopped Spinach (drained)
1 large leek chopped
2 cloves garlic chopped
1/2 cup raw cashew pieces (soaked in water for 10 min then drained.)
1 tsp. Adobo
1/4 cup vegetable broth
3 Tablespoons Nutritional Yeast
1 T Brown Rice Miso paste
1 - 2 T Teriyaki Sauce (to taste)
Daiya Cheese Shreds (Mozarella flavor)
Heat vegetable broth in non-stick pan and add leeks, garlic and adobo. Saute until leeks are tender. Add artichokes and spinach mixing ingredients together well. Blend beans, cashews and rest of ingredients in food processor into a puree. Combine all ingredients together. Pour into 9 x 12 baking pan and sprinkle Daiya cheese shreds over the top. Bake at 350 until heated all the way through. Serve hot with raw veggies or pita chips.
SO HOW'D IT GO?
I made this dip to bring to a friends party with many of my "non-vegan" buddies. By the end of the evening it was almost gone!! Everyone said it was delicious and they didn't miss the fat and dairy.
Brought this dip to a party and it was voted a solid hit by all my "non-vegan" buddies. There was hardly any left by the end of the night!!