This allergy friendly, vegan take on baked spinach dip is a variation of a recipe by Bake and Destroy. It's delicious served with fresh cut veggies, toast, or tortilla chips. Add chopped Upton’s Naturals Bacon Seitan to the mixture before baking for a little something extra.
- 1 & ½ cups raw sunflower seeds
- 4 cloves garlic chopped
- ½ cup diced onion
- 1 & ½ cups unsweetened non-dairy milk
- ¼ cup nutritional yeast
- 2 Tbs fresh lemon juice
- 1 tsp salt more to taste
- 4 cups loosely packed fresh spinach roughly chopped
- 2 (7 oz) packages Upton’s Naturals Shredded Jackfruit
Place the sunflower seeds in a heatproof bowl and cover them in boiling water. Soak for 15 minutes, then drain.
In a small pan, sauté the onion and garlic for 2-3 minutes, or until the onion is translucent. You can use a small amount of olive oil, if desired, or add a splash of water to keep it from sticking.
In a high-powered blender, or food processor, blend the sunflower seeds, garlic, onion, non-dairy milk, nutritional yeast, lemon juice and salt until completely smooth. Taste, and add up to an additional ½ tsp of salt if desired.
Add the spinach and Jackfruit, and pulse – don’t blend. You want to keep the texture of both ingredients, rather than puree them. Depending on the capacity of your blender, you may need to do this in two batches – or, pulse the spinach and Jackfruit in a food processor and stir it into the pureed ingredients.
Transfer to an oven-safe dish (a 9” pie dish works well) and bake for 20 minutes, until the top starts to brown.
Serve with tortilla chips, toasted baguette, or vegetable sticks.