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Spinach Artichoke Bruschetta

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Spinach Artichoke Bruschetta

1 fresh baguettecut into 1/2 inch slices

For the blender

¼ cup raw cashewssoaked, rinsed, and drained

1 cup dairy-free milk

2 tablespoons tapioca starch

2 tablespoons nutritional yeast

1 tsp lemon juice

1 tsp olive oil

1 tsp salt

For the sauté pan

1 tbsp olive oil

½ yellow onionthinly sliced

3 cloves garlicminced

½ tsp red pepper flakes

Salt and pepperto taste

1 can artichoke heartsdrained and roughly chopped

4 ounces fresh baby spinachchopped

Instructions

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Instructions

Arrange baguette slices on a baking sheet then set aside.

Combine cashews, dairy-free milk, tapioca starch, nutritional yeast, lemon juice, olive oil, and salt in a blender and blend until smooth.

In a sauté pan, heat the olive oil over medium heat. Add the onion and cook until the onion is translucent and starting to turn golden. Add the garlic, chili flakes, pepper, and paprika and stir. Cook for another minute.

Add the blender mixture into sauté pan. Stir frequently and make sure to scrape around the bottom and edges, to prevent sticking. Continue to stir until everything comes together. Add the spinach and artichoke hearts to the sauté pan and stir everything together. Continue to cook for 3 minutes, until the spinach begins to wilt.

Spoon spinach artichoke mixture on top of the sliced baguette pieces. Broil for 3-4 minutes, until the edges are lightly browned and toppings are bubbly. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Baguette Slices Twice 🍞
Lightly toast baguette slices first, then toast again after topping to prevent the base from becoming soggy and ensure the dip stays creamy rather than wet.
Soak Cashews for Creaminess 🥜
Soak raw cashews in hot water for 15 minutes before blending to create an ultra-silky, dairy-free base that rivals traditional cream cheese.
Squeeze Artichoke Hearts Dry 💧
Pat artichoke hearts thoroughly dry and squeeze out excess moisture to prevent the dip from becoming watery and to concentrate their delicious flavor.
Bloom Red Pepper Flakes in Oil 🌶️
Briefly warm red pepper flakes in olive oil before mixing into the dip to activate and enhance their heat and flavor profile throughout the spread.
Make Dip Ahead and Chill 🧊
Prepare the spinach-artichoke mixture up to 24 hours in advance and refrigerate; assemble bruschetta just before serving for optimal texture and freshness.