Sometimes, when attending gatherings as a dairy-free eater, your dip options range from Hummus, to Hummus. Now, there’s absolutely nothing wrong with Hummus, it’s delish, but it’s time for it to move right over so you can enjoy this creamy, cheesy, zesty plant-based dip.
Whether you’re a Dairy-free eater or not, you won’t be able to deny that this plant-based cheesy dip has everything going for it. When serving, keep a range of utensils on hand so you can scoop as much on your vessel as humanly possible.
Prep time 10mins
Cooking Time 15mins
Serves 6-8 (or 1, it’s hard to stop once you start!)
INGREDIENTS
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 150g spinach leaves (you can use baby spinach if it’s more accessible)
- 1 tsp salt
- 250g Dairy Free Down Under Cream Cheese Style
- ½ cup Dairy Free Down Under Sour Cream Style
- ¼ cup Dairy Free Down Under Mayo Style
- ½ cup Dairy Free Down Under Cashew Parmesan
- 1 ½ cup Dairy Free Down Under Mozzarella Style Shreds
- 175g jar marinated artichokes, drained, and coarsely chopped
- 1 x 150g jar Rosella White Cocktail Onions, drained and coarsely chopped
- 1 tbsp nutritional yeast
- Crusty bread and baby vegetables to serve
VIDEO
METHOD
- Heat oil in a frying pan over medium heat and add garlic. Cook for 30 seconds and add spinach, cook, stirring until spinach has just wilted. Transfer to a bowl to cool
- Warm dairy-free cream cheese in the microwave in 30 second bursts until softened and easy to stir, then add to your cooled spinach
- Add dairy-free sour cream, mayo, parmesan to the bowl and combine
- Add 1 cup of dairy-free mozzarella shreds, artichokes, and cocktail onions, mix well to combine, add the nutritional yeast, and mix again
- Spoon into a 4-cup oven-proof serving dish and top with remaining dairy-free mozzarella, a sprinkling of dairy-free parmesan, salt & pepper
- Grill under a medium heat for 8-10 minutes or until the top is golden and bubbling. Serve immediately with toasted crusty bread and baby vegetables and enjoy
