Jack-O-Latern Spinach Artichoke Dip


12 ounces of fresh spinach
12 ounce jar of artichoke hearts
2 cloves of garlic, minced
1/2 cup of nutritional yeast
2 cubes no salt vegetable broth bouillon
1/2 cup non dairy milk (soy, rice, almond, cashew)
4 tbsp whole wheat pastry flour
1/2 tsp sea salt
pepper to taste
Blue corn tortilla chips
olive slices


Heat a splash of water in an oven/stove safe small casserole pan. We use Le Creuset. Saute spinach and garlic until spinach is wilted. Remove and place into a food processor.  Add artichoke hearts and pulse until well blended.  Put back into your casserole pan and add your nutritional yeast, bouillon, whole wheat flour and pepper to taste and stir together well. Turn to medium heat and add plant-based milk and cook to desired consitency. Decorate with blue corn tortilla chips and olive slices

Watch the video recipe on YouTube at:  https://youtu.be/uNFjBaGUiik