SPINACH ARTICHOKE DIP by Kim Campbell

SPINACH ARTICHOKE DIP by Kim Campbell
Ingredients:
For the Cheese Sauce:
½ cup raw cashews
1 ½ cups plant milk
1-2 tablespoons miso paste
5 tablespoons tapioca starch (tapioca flour)
2 tablespoons nutritional yeast flakes
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon lemon juice
¼ teaspoon sea salt
For the Filling:
1 cup artichoke hearts, chopped
½ cups red onion, finely diced
3 cloves garlic, minced
2 cups chopped frozen spinach (you can use fresh here too)
¼ teaspoon salt
¼ teaspoon black pepper

Directions:
Preheat oven to 400 degrees.
Place the cheese mixture into a high powdered blender and blend until smooth and creamy.
In a saucepan, whisk the cheese mixture over medium heat until thick and bubbly. It will appear to get lumpy but if you are patient, it will become evenly thickened and stretchy within 5 minutes.
Fold the filling mixture into the cheese mixture until all ingredients are completely combined. Place the ingredients into an oven safe dish and bake for 20 minutes. You may want to stir it halfway through.
Once fully cooked, broil for 3 minutes or until the top becomes golden brown. Serve with bread, veggie chips or whatever you like.

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