How's everyone doing? Getting excited for Christmas? I know that I am...I just have a few projects that I'm hoping to finish up before it comes. Fortunately, however, I'm done for the semester. I only have one semester left of law school! I never thought that this day would come! We went out downtown last night to celebrate, and I'm definitely looking forward to getting a little more time to relax at home with my family.
I've been wanting to make vegan spinach and artichoke dip for a long time now. I was going to use cashew cheese for this, but I didn't have any, so I used Tofutti Better Than Cream Cheese instead to save time. Of course, you can use this dip on more than chips. Use it as a sauce on anything from pasta to the flat bread pizza that I have pictured below.
2 1/2 cups spinach
1 (15oz.) can quartered artichokes
2/3 cup Tofutti Better Than Cream Cheese
1/3 cup water
1/4 cup fresh parsley
1 shallot, sliced
3 to 5 cloves garlic, chopped
1 tsp. olive oil
1/2 tsp. lemon juice
1/4 tsp. salt