This was a 6-8" loaf and it only held about 1/2 the dip, so you may have left overs.

For my second creation for the Chicago Soy Dairy Teese blog challenge I decided to take on the party classic, spinach artichoke dip. I added smoked salt to give it a deeper base flavor and served it in a sourdough bread bowl. I would note that this recipe makes a lot of dip so you may want to plan on saving half for later.

Smoky Artichoke Spinach Dip

1/4 cup oil
1/4 cup flour
2 cups soy milk
5 oz Mozzarella style Teese, shredded or cut into small pieces
1 Tbsp Nutritional yeast
1 tsp smoked salt
1/2 tsp cayenne pepper
1 onion, finely diced (about 1 cup)
2 cloves garlic, crushed
10 oz spinach, washed and chopped
2 14oz cans artichoke harts, drained, rinsed and chopped
black pepper
1 round sourdough loaf
chips, bread, pita, etc for serving

Preheat oven to 400°

In a medium sauce pan heat oil over med-high heat. Add flour and cook for a few minuets until it turns golden brown. Stir in soy milk and cook until it begins to thicken. Add smoked salt cayenne and nutritional yeast and adjust seasoning to taste. Add teese and stir through to melt. Remove from heat and set aside.

In a saute pan heat a small amount of oil over medium-high heat. Add onions and cook until soft and translucent. Add garlic. Stir in spinach, one handful at a time, until all is incorporated. Stir in the artichokes and cook for a few minuets. Fold in the Teese mixture and mix well. Season with black pepper and adjust salt if necessary. (The dip can be served at this point)

Cut the top off the round of bread and scoop out most of the bread inside the loaf. Fill with dip and bake on a cookie sheet for about 10 minutes. Serve with the removed bread and additional chips, crackers, etc.