Ingredients:
34 Ounces Of Frozen Spinach
9 Ounces Of Soy Cream Cheese
3 Tablespoons Of Fresh Vegan Butter
4 Tablespoons Of Arrowhead Mills Organic Enriched Unbleached White Flour
2 Cups Of Cold Soy Milk
3/4 Teaspoon Of Fine Ground Table Salt
1/4 Teaspoon Of Cracked Black Pepper
1 Pinch Of Ground Nutmeg
Touch Of Amazon Red Hot Pepper Sauce
3 Minced Cloves Of Fresh Garlic
2 Cups Of Grated Soy Vegan Cheese
Information:
Serving Size 6
269 Calories Per Serving
8 Grams Of Fat
Cooking Directions:
For this extra healthy hot soy cheese spinach dip, you will first need to take out a medium size saucepan. Next place the saucepan on a burner and set the heat to medium high. Add in the fresh vegan butter, and stir it around until it is completely melted. Next add in the soy milk, soy cream cheese, and Arrowhead Mills Organic Enriched Unbleached White Flour, and whisk it together until you have a consistent warm sauce. Once done, add in the cracked black pepper, fine ground table salt, nutmeg, and Amazon Red Hot Pepper Sauce. Continue stirring the sauce until the mixture is very thick. Once done, let it cool off to the side. Next preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. While your oven is preheating, take out a food processor, I use a Hamilton Beach® Food Processor, and it really gets the job done. Using your own food processor, pulse the frozen spinach and garlic until it is extremely smooth. Stir it into the now cooled soy milk mixture. Now take out a baking pot and add all of your spinach dip mix into it, evenly sprinkle on your grated soy vegan cheese, and bake it for 20 to 30 full minutes. Serve warm with heated slices of French baguette, or a party size bag of blue tortilla chips. I served this dish at a party, and along with it I offered Chappellet 2005 Napa Valley Red Wine Mountain Cuvee. Many compliments were received.
