Showstopping baked spinach and artichoke dip from Vegan Comfort Cooking: 75 Plant-Based Recipes to Satisfy Cravings and Warm Your Soul (page 106) by Melanie McDonald

  • garlic
  • tapioca starch
  • Show all ingredients...

  • EYB Comments

    Can substitute arrowroot powder or cornstarch for tapioca starch.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: There's no such thing as too much garlic bread; Cheesy Brazil nut "Parm"

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute arrowroot powder or cornstarch for tapioca starch.

  • breakthroughc on January 01, 2025

    This was rich, creamy and luscious. Eaten happily by all at a New Year gathering where I’m the only one that avoids dairy. As written I think it is too much sauce for the amount of vegetables. I added a second can of artichoke hearts. I did not add more spinach as I was afraid it would be too watery. Next time I will use frozen spinach and thaw it and squeeze it dry before adding. I used the tapioca starch and Trader Joe’s Vegan Whipping cream in place of the milk. Would definitely make again.

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