Dairy Free Spinach and Artichoke Dip by Sara Suffriti

Dairy Free Spinach and Artichoke Dip

2 tsp grapeseed oil, plus more for baking dish
1 leek, diced2 garlic cloves, minced

2 pounds spinach, cleaned, and coarsely chopped

1/2 cup rice milk

6 ounces cream cheese substitute (such as Tofutti)

3 dashes Worcestershire sauce3 dashes hot sauce, such as Tabasco
Coarse salt and ground pepper
Baguette slices, breadsticks or crackers, for serving

Preheat oven to 425 degrees.

In a Dutch oven or large pot, heat oil over medium heat. Add leek and garlic and cook until lightly browned, 5 to 8 minutes.

In the same pot, warm rice milk over high heat. Whisk in cream cheese substitute until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish and sprinkle with breadcrumbs or cheese alternative.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with baguette slices, breadsticks or crackers, as desired.




This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.