CREAMY SPINACH DIP
Per serving : 157kCal / Carbs 5g / Protein 6g / Fat 13g
Ingredients
50g sundried tomatoes, drained and diced250g frozen spinach, thawed and squeezed out of any
liquid
2 cloves of garlic, minced
2 spring onions, diced
50g artichoke, drained
225g vegan cream cheese
60ml almond milk
2 tbsp nutritional yeast
1/4 tsp salt
1/8 tsp ground black pepper
How to make it
- Start by placing the drained sun dried tomatoes in a bowl of hot water and allow them to soak for 15 minutes. Drain the water and squeeze out any excess water. Set aside.
- Preheat the oven to 180°C/350°F/gas 5.
- In a large bowl, mix together the spinach, garlic, spring onions, artichokes, vegan cream cheese, almond milk, nutritional yeast, salt & cracked pepper. Mix well to combine.
- Spread this mixture in an even layer in a medium-sized baking dish, place in the oven and cook for 30-35 minutes or until cooked through.
- Serve with crackers or vegetable sticks.