Warm Spinach & Artichoke Dip Recipe

Indulge in our delectable Warm Spinach Artichoke Dip, the ultimate crowd-pleaser. A creamy, hearty, and oh-so-satisfying snack. It's perfect for dipping our homemade Cassava Crackers in. Get ready to elevate your snack game!

Makes: 4 servings
Prep Time: 15 mins
Cook Time: 20 mins

Ingredients:

Cassava Crackers:

• 4 cassava tortillas
• olive oil for brushing
• ½ tsp dried oregano or Italian herb mix
• Sea salt for sprinkling

Dip:

• 1 cup baby spinach, chopped
• 1 cup artichoke hearts, chopped
• ¾ cup avocado oil-based mayonnaise
• ¼ cup cream cheese (we used almond milk based)
• ¼ cup goat cheese (optional)
• 2 Tbsp nutritional yeast
• 2 medium cloves garlic, minced
• ½ tsp onion powder
• ½ tsp chili flakes
• sea salt and fresh cracked pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Brush the cassava tortillas lightly with olive oil, sprinkle with sea salt and dried herbs. Cut  into desired cracker shapes and transfer to a baking sheeting. Bake for 8-10 minutes or until lightly golden and crispy. Set aside, they will crisp up completely while they cool.
3. In a mixing bowl, combine the chopped spinach, artichoke hearts, mayonnaise, nutritional yeast, minced garlic, onion powder, chili flakes, salt, and pepper. Mix well. If the mixture seems to dry add a splash of the canned artichoke juice.
4. Transfer the mixture to a baking dish and sprinkle with goat cheese (if using), bake for 12-15 minutes until slightly bubbly and golden around the edges.
5. Serve the warm spinach and artichoke dip with the cassava crackers for dipping.

Note:

For a plant-based alternative, omit the goat cheese or replace it with some nutritional yeast to still get that “cheesy” flavor.