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Spinach and Artichoke Dip
Ingredients:
2 cups rice milk
2 tbsp. Rumford® corn starch*
1 ½ tsp. apple cider vinegar
½ tsp. onion powder
¼ tsp. black pepper
1 tsp. salt
2 cups Daiya mozzarella style shreds
3 cups frozen spinach
1 cup of quartered, frozen artichoke hearts
Directions:
With a wire whisk, blend the first 6 ingredients together in a heavy sauce pan. Whisking constantly over medium-high heat, bring to a boil (when bubbles begin to break the surface). Add in the Daiya. Continue to whisk, over heat, until the Daiya is melted and the sauce is smooth. Be patient; this will happen.
Once a smooth consistency is achieved, add the spinach into the sauce, and stir with a long handled spoon. Add in the artichokes. Continue to stir over heat until the spinach and artichokes have been heated all the way through.
Serve with Home Made Nachos, (page 39) Wrappers, (page 118) or your favorite allergy-friendly crackers, for dipping.
Refrigerate any leftovers.
* Rumford corn starch is made in a Peanut-free facility, from Non- GMO corn. For those of you who have a corn allergy, I tested this recipe using tapioca starch in place of the corn starch. The consistency was just a tad thinner, but it was still delicious and I got absolutely no complaints from my taste testers.
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