1 ¼cupnon-dairy milkI used So Delicious Unsweetened Coconut Milk Beverage
more red bell pepper for garnish
tortilla chips
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Instructions
In a large pot, cook the chopped red pepper in the olive oil over medium heat. Once the pepper is soft, add the spinach, and stir until it starts to thaw.
Add the non-dairy milk, garlic powder, salt, and pepper and cook until heated through.
Add the cubed Daiya cheese, and stir constantly until melted and creamy. This may take a while, but the cheese will melt.
Pour the dip into a serving dish and top with more chopped red pepper.
Serve with tortilla chips.
Notes
Store leftover dip in the refrigerator. It should stay fresh for about 4 days.I recommend using a neutral tasting non-dairy milk for best results. Coconut milk or rice milk are good choices.