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Spinach Artichoke Dip (Vegan; Gluten-Free)
EMILY HONEYCUTT20Ingredients
40Minutes
220Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup yellow summer squash (diced, steamed until tender, about 5 minutes)
- 1 cup raw cashews (soaked in water for 3-8 hours if using a standard blender, no need to soak if using a high-powered blender)
- 1 cup dry white wine (I use chardonnay)
- 1/2 cup water
- 3 Tbsp. tapioca flour
- 1 Tbsp. nutritional yeast
- 2 Tbsp. yellow miso (use chickpea miso to make soy-free and gluten-free)
- 1 Tbsp. fresh lemon juice
- 1 tsp. fine sea salt
- 1/2 tsp. xanthan gum
- 1 onion (small, finely diced)
- 2 cloves garlic (minced)
- 8 oz. frozen chopped spinach (thawed and squeezed dry, about 1 cup)
- 15 oz. artichoke hearts (drained and chopped)
- freshly ground black pepper (to taste)
- pumpernickel
- rye
- bread
- crackers (• Whole grain)
- pita chips (• Whole wheat)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium580mg24% |
| Potassium480mg14% |
| Protein8g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber8g32% |
| Sugars4g |
| Vitamin A70% |
| Vitamin C15% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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