Hot ‘cheezy’ dip.

‘A perfect party dish, this dip is zesty, spicy, and a rainbow of colours. You’ll find excuses to
make this flavour-filled bubbling delicacy on normal occasions, too.’ – J.Hever

Ingredients:
1 package silken/soft tofu
2 x14oz cans artichoke hearts, packed in water; rinse & drain
2 large roasted red peppers, packed in water; rinse & drain
2 cups loosely packed fresh spinach; rinse & dry
¼ cup freshly squeezed lemon juice
2 medium garlic cloves; crushed
6 Tbsp nutritional yeast flakes
2 Tbsp Bragg’s liquid seasoning (or other wheat-free soy sauce)
1 Tbsp chopped fresh parsley
1 tsp freshly ground black pepper
½ tsp cayenne
 
 
Directions: 
1. Preheat oven to 350 degrees
2. Place all ingredients in food processor. Process for 45-60seconds, or until unified & silky.
3. Pour mixture in to an 11x7x2 inch baking dish.  
4. Bake, covered, for 30 minutes... Uncover and continue baking for 20 more minutes, or
until golden brown. 
5. Serve hot with whole-grain crackers, cut vegetables, raw flax crackers, organic corn
tortillas, etc.

Shelby's Notes:

• I used cilantro in place of parsley… great result!

• I totally missed the black pepper… but the cayenne gave it adequate heat for my taste.

• definitely best when consumed warm; serve in warming dish or insulated pan

• yields 6 cups; cut in half for 2-4 people

Source:  The Complete Idiot’s Guide to Plant-Based Nutrition, Julieanna Hever