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VeganMoFo: Spinach Artichoke Dip

One thing HippieMom suggested we make for the music and feasting (if you don't know what I'm talking about, but you want to be in the know, click here) was Spinach Artichoke Dip; and since she was a guest at the ShugaShack for a week, I thought I ought to oblige her (well that, and I love her).

Just so happened, I had nearly everything I needed to make this savory snack and think I managed to pull it off (with some help from HippieMom) without using any crap substitutes.

So here is a somewhat healthy, no crap allowed, spinach artichoke dip to tote around to all your pending holiday get togethers.

1 c cashews
3/4 c non-dairy milk

1 tsp Better Than Bouillon veggie base
juice from 1/2 a lemon
2 cloves garlic
3/4 tsp sea salt
1/2 tsp ground mustard
freshly ground black pepper to taste

2 tbsp ground flax seed
3 tbsp nutritional yeast flakes
1 can artichoke hearts, drained
2 c spinach leaves, divided 

  1. Preheat oven to 425. 
  2. In a blender, combine all ingredients except for the hearts and spinach. Do the thing until it's smooth as a baby's bottom.
  3. Add most of the artichokes (leave a small amount out and chop) 
  4. Add 1 c of spinach (chop the remaining cup and leave on the side) and blend until smooth. 
  5. Transfer to a baking dish, fold in the chopped hearts and spinach for added texture and bake for 20 minutes-ish. 
Served along side BandMan's Bomb Spaghetti Sauce

Speaking of BandMan: Sun Blood Stories added their musical touch to the vegan feast.  Warning: their songs of sex, death, time travel, and sunshine aren't vegan, but neither are your ears. Give 'em a listen. You'll like the way it makes you feel...

I'm pretty sure Sammich is Sun Blood Stories' youngest fan.


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