Spinach Artichoke Dip
INGREDIENTS
- 3 tablespoons margarine
- 4 tablespoons flour
- 2 cups Silk Original or Unsweetened, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon pepper
- 1-2 cloves garlic, to taste
- 2 14-ounce cans artichoke hearts, well drained
- 1 10-ounce package frozen chopped spinach, thawed and drained
- 1/3 cup grated soy or dairy Parmesan cheese
PREPARATION
Preheat oven to 350 degrees. Lightly coat a 2-quart baking pan with cooking spray. Melt margarine in a saucepan set over medium heat. Whisk in flour and cook for 2 minutes. Slowly whisk in warm soymilk. Add salt, cayenne and pepper and cook until very thick, about 5-7 minutes. Remove from heat.
Place garlic, artichoke hearts and spinach in a food processor or blender and process until smooth. Stir spinach into soymilk mixture. Spread mixture in prepared pan and sprinkle with Parmesan. Bake for 20-25 minutes until heated through and bubbly.
Serve with fresh vegetables or chips.
About 3 cups
Preparation Time: 15 minutes
Cooking/Cooling Time: 20-25 minutes
Level of Difficulty: Easy
