Hello everyone, today on Jane Velez-Mitchell’s Lunchbreak Live, I made my cheesy spinach and artichoke dip. Make sure you really blend the cashews and artichoke hearts thoroughly in your blender or food processor until they are super creamy. Serve it right out of the oven with blue corn tortilla chips or raw veggies and enjoy!
What to make a cheesy artichoke and spinach appetizer? #LunchBreakLIVE brings you the delicious, dairy-free recipe from 40-Year-Old Vegan author Sandra Sellani! Buy her amazing cookbook: http://amzn.to/2jmm8mM
Posted by Jane Velez-Mitchell on Sunday, January 22, 2017