Dairy-Free Spinach Artichoke Dip with Gluten-Free Chips

Ingredients

• 1 can (14 oz) Artichoke hearts
• about 285 g Frozen spinach
• about 225 g Dairy-free cream cheese
• 1/2 cup Dairy-free sour cream
• 2 tablespoons Nutritional yeast
• 2 cloves Garlic
• 1/4 cup Onion
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 bag Gluten-free tortilla chips

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Thaw the about 285 g of frozen spinach completely. Once thawed, place the spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much excess water as possible to ensure the dip is not watery.
2. 2Drain the 1 can (about 400 g) of artichoke hearts and chop them into 1.27 cm pieces. Mince the 2 cloves of garlic finely, and finely chop the 1/4 cup of onion.
3. 3In a medium-sized mixing bowl, combine the about 225 g of dairy-free cream cheese, 1/2 cup of dairy-free sour cream, and 2 tablespoons of nutritional yeast. Add the minced 2 cloves of garlic and the chopped 1/4 cup of onion to the bowl, then stir until these ingredients are well blended and smooth.
4. 4Add the prepared about 285 g of squeezed spinach and the 1 can (about 400 g) of chopped artichoke hearts to the mixture in the bowl. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then stir everything together thoroughly until all ingredients are evenly distributed.
5. 5Transfer the entire dip mixture into an oven-safe baking dish, such as an 20.32 × 20.32 cm (20 × 20 cm) square dish or a similar-sized round dish. Bake in the preheated oven at 175°C for 30 to 35 minutes, or until the dip is bubbly around the edges and the top is lightly golden brown.
6. 6Carefully remove the baking dish from the oven. Let the dip cool for 5 minutes before serving warm with the 1 bag of gluten-free tortilla chips.

Substitutions

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