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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Vegan Spinach & Artichoke Dip

Vegan Spinach & Artichoke Dip

So, it's old news that I'm not a big fan of football. That being said, Super Bowl Sunday has always been an excuse for me to recipe test fun and delicious veggie snacks! I am so excited to make this again and share at any upcoming parties/potlucks. My boyfriend and dad (both carnivores and cheese-lovers) declared that this dip was delicious - that's a BIG win in my book! Please share your thoughts if you try this! I highly highly recommend. 

INGREDIENTS
• 1 can (14oz) artichoke hearts, drained and chopped
• 3 cups frozen spinach
• 2 cups curly kale, chopped
• 4 garlic cloves, minced  
• juice of ½ lemon
• 1 teaspoon onion powder
• ⅓ cup veggie broth
• ¼ cup almond milk, unsweetened
• ¼ cup nutritional yeast
• ¼ cup dairy-free cream cheese (I love Kite Hill's brand)
• 2 tablespoons flax meal (optional but I love adding it in!)
•  salt & black pepper to taste

DIRECTIONS
1.
 Preheat oven to 450 degrees F and line a baking sheet with parchment paper. Line artichoke hearts on parchment paper, and bake for 12-15 minutes, until the sides of the artichoke hearts are slightly browned. Take out of the oven and let cool. At this point, you can change the oven to 375 degrees F (this is the temp you will be cooking the dip in). 

2. In a large non-stick skillet, add garlic, onion powder and 1 tablespoon veggie broth. Heat on medium high for a couple minutes, then add frozen spinach, remaining veggie broth, lemon juice, and almond milk. After cooking for 4-5 minutes, the spinach should be absorbing the flavors. At this time, add fresh kale and cover skillet for 2 minutes. This will steam the kale and help it cook down. Uncover and cook for an additional minute or two before adding in the flax meal, nutritional yeast, and cream cheese and roasted artichoke hearts. 

3. Once everything is evenly mixed in the skillet, I prefer to transfer it to a high-speed blender and blend on medium high until I find a consistency I'm happy with - not too chunky, but not too smooth. You can skip this step if you don't wanna deal with a blender! 

4. Transfer to oven-safe container (I used two ramekins), sprinkle with some extra nutritional yeast, and bake for 15-20 minutes. Serve HOT with crackers, tortilla chips, and yeah, that's all there is to it! Trust me, non-vegans will be into this dip. 

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