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Spinach artichoke dip

  • 1¼ cups unsweetened, unflavored plant milk

  • 3 tablespoons all-purpose or oat flour

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 tablespoon fresh lemon juice

  • 2 cups finely chopped spinach

  • 1 (14-ounce) can artichoke hearts, drained and finely chopped (1½ cups)

  • Sea salt

  • Freshly ground black pepper


Combine the plant milk, flour, onion powder, garlic powder, and lemon juice in a saucepan. Bring to a boil, then simmer for 5 to 7 minutes, stirring frequently, until the sauce thickens to a spreadable consistency.

Add the spinach and artichoke hearts. Mix well, then season with salt and pepper to taste. Cook for 2 minutes more, until the spinach has wilted. Add 1 to 2 tablespoons of water if the sauce gets too thick.

Let the dip cool completely.

Serve the dip warm or cold with the baguette, tortilla chips, or pita chips


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