Spinach Artichoke Dip

Today on the blog we're trying out the classic, Spinach Artichoke Dip!  The original recipe called for mozzarella cheese, cream cheese, cow's milk & table salt.  We flipped the ingredients to make it vegan and we couldn't stop eating it!  We flipped the mozzarella cheese for Daiya vegan mozzarella, vegan cream cheese, coconut milk & Himalayan pink salt.  Let me know what you guys think!

Ingredients

Olive oil

1 medium onion, chopped

1 cup of finely chopped artichoke hearts

5 cups of spinach, chopped

1 brick of Daiya mozzarella or 1 cup of shredded Daiya mozzarella

1 container of vegan cream cheese

1 can of unsweetened coconut milk

1 teaspoon of minced garlic

1 tablespoon of nutritional yeast

Pink Himalayan salt

Tortilla chips

Directions

1. In a medium saucepan, add olive oil and chopped onion.  Sauté until softened.
2. Add washed/chopped spinach and cook down, about 5 minutes.
3. Add chopped artichoke hearts and cook down, about 5 minutes.
4. Add coconut milk, minced garlic, nutritional yeast & pink salt to the pan, sauté until heated thoroughly.
5. Add the Daiya mozzarella cheese and allow to fully melt into the mixture. about 5-8 minutes.
6. Add the vegan cream cheese and allow to fully melt as well.  About 5 minutes.
7. Stir until thick and creamy.

Enjoy!

- Vegan Food Flip