Spinach Artichoke Dip

👉At the event we didn't have time to cool it mush. But I like to chill it in the fridge overnight before serving.

Ingredients

• 1 cup sautéed and well-drained spinach (about 400 g fresh spinach)

• 1 cup canned Spanish artichokes, drained(not oily)

• 1 cup soy yogurt

• 2 tsp almond flour

• 2 tbsp olive oil

• 2 tbsp brewer’s yeast (or nutritional yeast)

• ¼ tsp black pepper

• 1 tsp vegan broth powder

• ½ tsp salt

• 2 cloves garlic

Method

1. Sauté the spinach and drain it well.

2. Add all the ingredients to a blender or food processor and blend roughly.

3. Transfer the mixture to a baking dish.

   

4. Bake at 180°C for about 40 minutes.

   

5. Let it cool before serving with crackers.