Vegan Spinach Artichoke Dip

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by Caryn Dugan

KMOV.com

Posted on May 25, 2012 at 7:00 AM

Updated Thursday, May 24 at 12:23 PM

4 cloves of garlic, minced
1 14 oz can of artichoke hearts, chopped roughly
1 lb bag of frozen spinach
1 TBS vegan mayo
2TBS vegan cream cheese
¼ C unsweetened soy milk or other non-dairy milk
½ C , divided vegan cheese
Olive oil
Pinch of salt

Preheat oven to 350°

In a large skittle, lightly sauté the minced garlic in a couple of tsp of olive oil for a minute or two.
Drain the artichoke hearts, chop coarsely and add to garlic. Cook for about 2 minutes and add entire bag of frozen spinach.

Once the water has cooked out (about 10 minutes), add the mixture to a food processor along with the rest of the ingredients and integrate well.

Transfer mixture to a baking dish, sprinkle ¼ C vegan cheese on top and bake for about 10-15 minutes, just until the cheese has begun to brown.

Serve with toasted baguette slices or veggies.
 

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