Non-Dairy Artichoke Spinach Dip

This being an experiment; I made a small dish. (Round Pyrex that was 5.5″ in diameter and 2.25″ in depth.)

Non-Dairy Artichoke Spinach Dip

Non-Dairy Artichoke Spinach Dip

Serves 4

INGREDIENTS:

  • 6oz artichoke hearts, drained and coarsely chopped
  • 6oz frozen spinach, thawed and squeezed dry
  • 5oz Daiya Mozzarella cheese (or more if you like it cheesey – set aside 1oz for topping)
  • 2oz Tofutti’s Better than Sour Cream
  • 4oz Tofutti’s Better than Cream Cheese, softened
  • 1Tbsp garlic, minced  (use less if you don’t love garlic as much as I do)
  • 1/2 tsp onion powder
  • 1/2 tsp Cajun seasoning
  • 1/2 tsp Frank’s hot sauce
  • Fresh ground pepper (as much as you like)

 

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Mix all ingredients together and spoon into greased baking dish.
  • Sprinkle 1oz of Daiya Mozzarella on top of mixture.
  • Bake uncovered for 35-40 minutes or until bubbly.
  • Serve with: celery, carrots, crackers, chips, pita bread… you name it…. anything you like.

 

Now for the narrative….

Now that I have a bit more time on my hands, I’ve started to get creative in the kitchen.  Mind you… I’m no Giada, and some of the things I make don’t turn out well, so there’s always the Chinese place or Crazy Pita for take-out when that happens.

Why make a Non-Dairy dip?  Well… I’m more or less lactose intolerant.  Mostly… on the “more” side. I can tolerate a little bit of dairy (like a barely-there-smidge of cream cheese on my bagel), but lots of dairy (that are often the base ingredients for dips) just doesn’t agree with me.  So, I set out to find a way to make a tasty dip with dairy-substitutes.

It all started when I found Daiya Cheese.  I’m sure it’s been on the market for a while, but I just NOW found it.  I feel like it’s this new miracle product that allows me to enjoy cheese again without the dairy.  Sounds Crazy, I know!   And next to the Daiya Cheese was Tofutti’s Better than Sour Cream and Tofutti’s Better than Cream Cheese.  (Daiya makes a cream cheese and sour cream too, but it’s not sold at my Smith’s, so that’s why I went with the Tofutti products.)

I’m not a big fan of eating “imitation” foods.  But when it comes to dairy…. I’m willing to substitute anything that tastes like dairy for dairy.  Moderation, right?  It’s not like I’m going to eat the tub of these things in 1 sitting.

This dip tasted “almost” like the “real thing”.  Mind you… it was denser and it seemed to take forever for the “cheese” to melt. And the Daiya Mozzarella doesn’t brown and melt like regular Mozzarella.  But the taste and texture were “almost” spot-on.  For that alone, I count this a huge success and I’m totally making this again!

Next time, I think I’ll cut back the “cream cheese” to 3oz and bump up the “sour cream” to 3oz.  That way it might be a bit thinner and more “dippy”.

 

 

Advertisements