Dairy-Free Spinach and Artichoke Dip with Gluten-Free Chips

Instructions

1. 1Prepare the ingredients: Thaw the about 285 g frozen spinach and squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Drain the about 400 g artichoke hearts and chop them into 1.27 cm pieces. Mince the 2 cloves of garlic and finely chop the 0.25 cup of onion.
2. 2Preheat the oven and prepare the creamy base: Preheat your oven to 175°C. In a large mixing bowl, combine the about 225 g dairy-free cream cheese, 0.5 cup dairy-free sour cream, and 0.25 cup dairy-free parmesan cheese. Stir with a spoon or spatula until the mixture is smooth and creamy.
3. 3Combine all dip ingredients: Add the squeezed about 285 g spinach, chopped about 400 g artichoke hearts, minced 2 cloves garlic, chopped 0.25 cup onion, 0.25 tsp red pepper flakes, 0.25 tsp salt, and 0.25 tsp black pepper to the bowl with the creamy mixture. Stir thoroughly until all ingredients are evenly distributed and combined.
4. 4Bake the dip: Transfer the entire dip mixture into an 20.32 × 20.32 cm (20 × 20 cm) baking dish. Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the dip is visibly bubbling around the edges and heated through to the center.
5. 5Serve: Carefully remove the hot baking dish from the oven. Serve the dip immediately with the 1 bag of gluten-free tortilla chips for dipping.

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