Sun Dried Tomato, Spinach and Artichoke Dip

This creamy, savory dip is a great crowd pleaser and the perfect dish to bring to a Christmas party or social gathering.

Ingredients:

1 package frozen chopped spinach, all water squeezed out
1 tin artichoke hearts, chopped
3 tbsp sundried tomato pesto (make sure there is no cheese in it, San Remo makes a great vegan one)
1 medium yellow onion, chopped
6 cloves garlic, chopped
3 tbsp herbes de provence
2 tbsp red chilli pepper flakes
1 tbsp poulty seasoning
1 dollop miso paste diluted with a few tbsp warm water
Half a fresh lemon
1/3 cup veganaise (Add more if you like a creamier dip)
Salt and pepper
Olive oil

Method:

Caramelize onions in frying pan over medium heat (Cook over medium heat til golden brown and sweet). Add artichokes, garlic, sundried tomato pesto, herbes de provence, red chilli pepper flakes, and poultry seasoning. Cook till all ingredients incorporated. Turn off pan. Add chopped spinach and miso. Pour all ingredients into a large bowl. Squeeze fresh lemon over top and stir. Put mixture in fridge til cool. Add Vegenaise.

Presentation suggestion:

You can hollow out a crusty loaf of olive or sourdough bread and pour the dip inside, and serve with slices of baguette or veggies. If making ahead of time, you can also reheat the dip just prior to serving (Just make sure you heat it in a Tupperware container before putting it into the bread bowl).

Courtesy of Contributor Jenny Duffy