After the super bowl, my love for my crockpot was rekindled. I was craving a warm dip but what to make???
Vegan spinach artichoke dip. Totally possible. So I just threw these items into the crock pot. Stirred every 10ish minutes until it was melty goodness.
1 bag Daiya mozzerella vegan cheese (soy-free!)
1 package Monterey Farms grilled artichokes (or other brand if you can’t find them)
2 cups washed & finely chopped fresh spinach or 1 cup frozen spinach
1/2 cup coconut milk *may add more 1 T at a time if you like a thinner dip
1/2 tsp sea salt
1/4 tsp black pepper
1 clove fresh garlic, finely minced (or 1/2 tsp garlic powder)
After plugging in your crockpot, turn it on high. Pour in the milk & Daiya, stirring well. Add the remaining ingredients. Cover & let sit for about 10-15 minutes. Continue to check & stir every 10-ish minutes until it melts, for a total warming time of about 45 minutes. Can also do on the stovetop faster, just stir more frequently & be careful not to scorch!
Enjoy with tortilla chips (Xochitl makes my favorite thin & delicious organic, gluten-free chips or Late July which is easier to find), celery sticks, cucumber slices or whatever sounds yummy! Eat it UP!