Dairy Free Spinach and Artichoke Dip by Sara Suffriti
Dairy Free Spinach and Artichoke Dip
2 tsp grapeseed oil, plus more for baking dish
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
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.