Dairy-Free Spinach and Artichoke Dip (Nightshade-Free Vegan Recipe Analysis)
This dairy-free spinach and artichoke dip has a delightfully creamy yet light taste and texture. Serve it with crudite or baked chips.
Full recipe at www.forksoverknives.com
1¼ cups unsweetened, unflavored plant milk
1.3 cup (300g) Beverages, Rice Milk, Unsweetened
1 teaspoon onion powder
1 tsp (2.4g) Spices, Onion Powder
1 tablespoon fresh lemon juice
1 tbsp (15g) Lemon Juice, Raw
1 teaspoon garlic powder
1 tsp (3.1g) Spices, Garlic Powder
3 tablespoons all-purpose or oat flour
3 tbsp (23g) All Purpose Flour
BLEACHED WHEAT FLOUR MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.
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1/4 tsp Freshly ground black pepper
0.25 tsp (0.57g) Spices, Pepper, Black
1/4 tsp Sea salt
0.25 tsp (1.5g) Salt, Table
1 (14-ounce) can artichoke hearts, drained and finely chopped (1½ cups)
14 ounce (397g) Artichokes, (globe Or French), Cooked, Boiled, Drained, Without Salt
2 cups finely chopped spinach (fresh, or frozen and thawed)
2 cup (60g) Spinach, Raw