A tasty vegan cheese fondue made with healthy ingredients that is great for dipping fruit, steamed vegetables, or gluten-free bread cubes.

Ingredients: 2 cups raw cashews, soaked overnight. 1 cup peeled and diced potatoes. 1/2 cup peeled and diced carrots. 1/4 cup nutritional yeast. 1/4 cup tapioca starch. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/2 teaspoon turmeric. 1 teaspoon salt. 2 cups vegetable broth.

Instructions: Drain and rinse the soaked cashews. In a medium saucepan, combine cashews, potatoes, carrots, nutritional yeast, tapioca starch, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, turmeric, salt, and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-15 minutes or until vegetables are tender. Transfer the mixture to a blender and blend until smooth and creamy. Pour the mixture back into the saucepan and heat over low heat until thickened, stirring constantly. Transfer the cheese fondue to a fondue pot and serve with gluten-free bread cubes, steamed vegetables, or fruit for dipping.

Prep Time: 15 minutes

Cook Time: 20 minutes

Friends and family always love this creamy spinach artichoke dip. It's thick and tasty, and it's great for dipping your favorite foods in. This dip is sure to be a hit whether you're having people over or just want a tasty snack.

Ingredients: 1 cup mayonnaise. 1 cup sour cream. 1 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. 1 can 14 oz artichoke hearts, drained and chopped. 1 package 10 oz frozen chopped spinach, thawed and drained. 2 cloves garlic, minced. 1/2 teaspoon black pepper.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, artichoke hearts, spinach, garlic, and black pepper. Mix well. Transfer the mixture to a baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly and the top is lightly golden. Serve hot with tortilla chips, crackers, or sliced baguette.

Prep Time: 10 minutes

Cook Time: 25 minutes

These simple French Dip sandwiches are a classic comfort food that's great for a hearty meal. Soft French rolls are filled with tender beef, savory onions, and melted cheese. A flavorful au jus is served on the side for dipping.

Ingredients: 3 lbs beef chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/4 cup soy sauce. 1 tbsp Worcestershire sauce. 1 tsp dried thyme. 1/2 tsp dried rosemary. Salt and pepper to taste. 6 French rolls. 12 slices provolone cheese.

Instructions: Place beef roast, sliced onion, and minced garlic in slow cooker or Instant Pot. In a bowl, mix together beef broth, soy sauce, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour over the beef. Cook on low for 8 hours in slow cooker or 90 minutes on high pressure in Instant Pot. Once cooked, shred the beef using two forks. Slice the French rolls and toast them lightly. Layer the bottom half of each roll with provolone cheese, then add shredded beef, and top with more cheese. Use the cooking juices as dipping sauce for the sandwiches. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

Fresh artichokes, lemon, garlic, and pepper give this Fresh Artichoke White Bean Dip a lot of flavor, making it a great vegan appetizer. It is smooth and creamy, so it's great for dipping crackers or vegetables in.

Ingredients: 1 can 15 oz white beans, drained and rinsed. 2 fresh artichoke hearts, steamed and chopped. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1/2 teaspoon black pepper. Salt to taste. 2 tablespoons olive oil. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Put the artichoke hearts, garlic, lemon juice, black pepper, and salt in a food processor and chop them up. Scrape down the sides as needed as you process until smooth. Add the olive oil slowly while the food processor is running until everything is well mixed and creamy. Check the seasoning and make changes if needed. Put the dip in a bowl, top it with chopped parsley, and serve it with your favorite crackers or vegetable sticks.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Spinach Artichoke Hummus Dip is a tasty and healthy take on the usual dip. It's creamy, tasty, and great for dipping! It's full of healthy things like spinach, artichoke hearts, and chickpeas.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 cup packed fresh spinach leaves. 1/2 cup canned artichoke hearts, drained and chopped. 2 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Water as needed.

Instructions: Put chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, olive oil, salt, and black pepper in a food processor and blend them all together. Add water as needed to get the consistency you want and blend until smooth. Place the hummus in a bowl for serving. If you want, you can add some chopped fresh parsley, a drizzle of olive oil, and a sprinkle of black pepper as a garnish. You can eat it with crackers, sliced vegetables, or pita chips.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy this smooth and tasty queso dip made in a slow cooker with cheesy breadsticks. These are great for parties, game days, or any other event where you want to impress people with tasty snacks.

Ingredients: 1 lb Velveeta cheese, cubed. 1 can 10 oz diced tomatoes with green chilies, undrained. 1/2 cup milk. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1/4 cup chopped cilantro. 1 tsp garlic powder. 1/2 tsp cumin. 1/2 tsp chili powder. Salt and pepper to taste. 1 can refrigerated breadstick dough. 1 cup shredded cheddar cheese.

Instructions: Put diced tomatoes with green chilies, onions, bell peppers, cilantro, garlic powder, cumin, chili powder, salt, and pepper in a slow cooker. Add the Velveeta cheese. Cover and cook on low for two to three hours, stirring every now and then, until the cheese melts and everything is well mixed. Warm the oven up to 190C 375F. Cut the dough into strips after rolling it out. Put each strip on a baking sheet that has been lined with parchment paper and twist it. Add crumbled cheddar cheese on top of the breadsticks. It should be baked for 10 to 12 minutes, or until it turns golden brown. Put the cheese sticks out and warm queso dip next to them.

Prep Time: 15 minutes

Cook Time: 150 minutes