Super Bowl

Buffalo "Chicken" Dip

SPINACH ARTICHOKE DIP

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BUFFALO “CHICKEN” DIP | VEGAN & DAIRY FREE Recipe
Ingredients:

• 2 cups shredded young jackfruit from a can(in water or brine, NOT SYRUP)
• 1 (8 oz. pkg.) vegan cream cheese, softened
• ½ cup Vegan Buffalo wing sauce
• ½ cup vegan ranch dressing
• 1 cup vegan cheese shreds
• 3 Green onions, chopped

Preparation Instructions:​​

• Preheat the oven to 350°F - set oven timer 30 Minutes
  • 20 minutes 350°F -

 

• Mix all ingredients in a large bowl.
• Spoon into shallow 1-quart baking dish.
• Bake 20 minutes 350°F or until mixture is heated through; stir.
• Sprinkle with green onions, if desired, and serve with chips, crackers and/or veggies.

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Spinach Artichoke Recipe
Ingredients:

• 1 cup raw cashews, soaked overnight
• 1 ¼ cup mayonnaise
• ¼ cup water
• 16 ounces frozen spinach, thawed and drained
• 13.5 oz artichoke hearts, chopped and drained
• ⅓ cup onions, finely chopped
• 4 garlic cloves, minced
• ½ tsp salt
• ½ tsp pepper​

Preparation Instructions:​​

• Preheat the oven to 400°F - set oven timer 30 Minutes
  • 20 minutes 400°F -

 

• Add the cashews, mayonnaise and water to a food processor. Blend for 1-2 minutes, or until creamy.
• Use a spatula to transfer the cashew mixture to a large mixing bowl. Add all remaining ingredients and stir together.
• Transfer the dip to an oven-proof dish and bake for 20 minutes 400°F 
• Serve with tortilla chips, cucumber slices or other vegetables.