Allergy Free Spinach Dip

2 cups rice milk
2 tbsp. corn starch*
1 ½ tsp. apple cider vinegar
½ tsp. onion powder
¼ tsp. black pepper
1 tsp. salt
2 cups mozzarella style shreds
3 cups frozen spinach
1 cup of quartered, frozen artichoke hearts

Directions:

With a wire whisk, blend the first 6 ingredients together in a heavy sauce pan. Whisking constantly over medium-high heat, bring to a boil (when bubbles begin to break the surface). Add in the cheese. Continue to whisk, over heat, until the cheese is melted and the sauce is smooth. Be patient; this will happen.
Once a smooth consistency is achieved, add the spinach into the sauce, and stir with a long handled spoon. Add in the artichokes. Continue to stir over heat until the spinach and artichokes have been heated all the way through.
Serve with Home Made Nachos, (page 39) Wrappers, (page 118) or your favorite allergy-friendly crackers, for dipping.
Refrigerate any leftovers.