Hello folks!

My mind is on appetizers because I was trying to come up with something to whip up for a belated b-day dinner I'm making for a dear friend this evening.  I'm going to keep it simple, but the following spinach artichoke dip posted by ewwphoria on VegWeb sounds FABULOUS!  I will definitely have to try this out very soon because I used to LOVE spinach artichoke dip in my pre-vegan days.  Check it out!


INGREDIENTS (use vegan versions):

3 tablespoons vegan butter

4 tablespoons all-purpose flour

2 cups plain nondairy milk

3/4 teaspoon salt

1/4 teaspoon black pepper

pinch ground nutmeg

dash hot pepper sauce

2 (14 ounce) cans artichoke hearts, well drained

1 (10 ounce) package frozen spinach, thawed and drained

3 cloves garlic


Preheat oven to 350 degrees F. Melt vegan butter in a medium-sized saucepan. Whisk in flour; cook over medium heat for 1 minute.

Slowly whisk in nondairy milk. Add salt, pepper, nutmeg, and hot-pepper sauce. Cook until mixture is very thick. Let cool, stirring occasionally.

Pulse artichoke hearts, spinach, and garlic in a food processor until very smooth. Stir into cooled nondairy milk mixture.

Bake for 20 to 25 minutes.

Optionally, add 2 cups vegan cheese to the mixture when you combine the artichoke and nondairy milk mixtures, then sprinkle 3 tablespoons over the top before baking.