Spinach Artichoke Dip

Ingredients:

• 3/4 cup cashews
• 2/3 cup vegetable broth
• 2 tablespoons pine nuts
• 2 tablespoons white wine vinegar
• 1 tablespoon capers
• 2 scallions, chopped
• Juice from 1/2 lemon
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon salt
• Generous pinch black pepper
• 1/2cup frozen chopped spinach, drained and squeezed dry
• 1/2 cup drained and chopped artichoke hearts
• 1/2 cup vegan shredded mozzarella cheese
• 2 tablespoons minced sun-dried tomatoes
• Pinch smoked paprika
• Nonstick spray
• Crusty bread, corn chips and vegetables for dipping

Directions:

Preheat the oven to 375 degrees. F. Combine the cashews, broth, pine nuts, vinegar, capers, scallions, lemon juice, mustard, garlic, salt and pepper in a blender. Process until completely smooth and no grit remains. Stir in the spinach, artichoke hearts, cheese, and sundried tomatoes. Taste and adjust the seasonings. Spray a 9 or 10-inch pie plate with nonstick spray. Spread the dip into the skillet and sprinkle lightly with the paprika. Bake for 20 minutes, or until the edges are just starting to brown. Serve hot with the dippers.

http://www.veganappetite.com/2011/12/spinach-artichoke-dip-winner.html

Added By: http://www.veganappetite.com/2011/12/spinach-artic