Hot Spinach Artichoke Dip

Compliments of my genius (bacon lovin') chef friend, Marianne Moore — this is her vegan version of a comfort food classic. We co-hosted a cooking class where she whipped this up and I'm still a little sore there was nothing left for me...

Ingredients

Setup

  • 8 oz vegan cream cheese, softened
  • 8 oz vegan sour cream
  • 2 cans (13 to 14 oz) artichoke hearts, drained and sliced
  • 1 package (10 oz) frozen spinach, thawed and drained
  • 4 oz vegan Parmesan, or more to taste*
  • 1 clove garlic, pressed, or more to taste
  • dash dried oregano
  • salt and fresh ground pepper to taste

Directions

In a large bowl, beat together the cream cheese and sour cream. Fold in all remaining ingredients. Spread in greased 9 X 13 baking pan. Bake at 350 oven for about 20-25 minutes or until dip is hot and bubbly. Serve with pita chips.

Serves 8

*To make vegan Parmesan, take 1 cup of nutritional yeast, 1/8 cup of walnuts and a pinch of sea salt, mix well in a food processor. Store extra in a sealed glass container in the refrigerator. Will keep for a month (if you don’t devour it before then.)

Like this? Share it!

How did this recipe work out?

Leave a Reply



(Your email will not be publicly displayed.)


Captcha Code

Click the image to see another captcha.



Warning: Unknown: open(/var/www/stlveggirl.com/files/tmp/sess_h9mgkpov86lp42todihfp9o8p2, O_RDWR) failed: No space left on device (28) in Unknown on line 0

Warning: Unknown: Failed to write session data (files). Please verify that the current setting of session.save_path is correct (/var/www/stlveggirl.com/files/tmp) in Unknown on line 0