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

Ingredients

• 10 oz Frozen spinach
• 14 oz Artichoke hearts
• 8 oz Dairy-free cream cheese
• 0.5 cup Dairy-free sour cream
• 0.25 cup Dairy-free parmesan cheese
• 2 cloves Garlic
• 0.25 cup Onion
• 0.25 tsp Red pepper flakes
• 0.25 tsp Salt
• 0.25 tsp Black pepper
• 1 bag Gluten-free tortilla chips

Instructions

1. 1Prepare the ingredients: Thaw the 10 oz frozen spinach and squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Drain the 14 oz artichoke hearts and chop them into 1/2-inch 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 350°F (175°C). In a large mixing bowl, combine the 8 oz 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 10 oz spinach, chopped 14 oz 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 8x8 inch (20x20 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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