Spinach Artichoke Dip (vegan, gluten & casein free)

This recipe comes to us from Nicci at gfcf doneeasy which is a wonderful blog about all things gluten and casein-free.

Ingredients:

8 oz frozen spinach

6 oz jar marinated artichoke hearts

1 Tablespoon Earth Balance vegan buttery spread

8 oz tub Tofutti Better Than Cream Cheese

¼ cup Follow Your Heart vegan sour cream

1 teaspoon lemon juice

1 teaspoon garlic powder

½ teaspoon sea salt

2 Tablespoons Nutritional Yeast

2 teaspoons gfcf Italian bread crumbs

Preheat oven to 375°.  Defrost spinach in the microwave.  Drain water from spinach and drain artichokes saving about a teaspoon of the oil.  Chop artichoke hearts.  In a medium size saucepan, saute spinach and artichoke hearts with the oil and buttery spread until tender.  Stir in remaining ingredients, except bread crumbs, until the cheese is melted and all ingredients are combined.  Transfer mixture into a small casserole dish and sprinkle with breadcrumbs.  Loosely cover and bake in oven about 20 minutes til bubbly.  Serve with gfcf tortilla strips or toasted gfcf focaccia bread from The Sensitive Baker.

For more delicious gluten and casein-free recipes from Nicci visit:  www.gfcfdoneeasy.com

Visit all recipes at CeliacCorner: http://celiaccorner.com/gluten-free-recipes/