I hope you enjoy this recipe as much as my family and I do. The warm, creamy, flavorful Vegan Spinach Artichoke dip served inside the crispy wonton cup, is an absolute winner.
Spinach Artichoke Dip:
Preheat oven to 350 degrees. Brush one side (the inside) of each wonton square. Gently place in a cupcake or muffin tin. Bake for 8-12 minutes or until golden brown and crispy.
In a saucepan sauté the finely chopped onion and garlic in some olive oil.
In a blender add the water, cashews, fresh lemon juice, onion powder, garlic powder, sea salt, nutritional yeast, tapioca flour, crushed red pepper, and 1/3 of the artichoke jar. Blend till smooth.
Once the onion is translucent, chop and add the rest of the artichoke, and spinach. Pour in the blended mixture and stir until you have reached your desired consistency of dip.