Name: Vegan Artichoke and Spinach Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: New American
Ingredients: 1 tblsp olive or avocado oil; 1 shallot, minced; 4 cloves of garlic, minced; 4 cup(s) chopped baby spinach; 1 12-ounce jar of marinated artichokes, drained and chopped; 8 oz vegan cream cheese; 1/4 cup(s) vegan mayonnaise; 1/4 cup(s) nutritional yeast; 1/2 tsp garlic powder; 1/2 tsp black pepper; 1/4 tsp crushed red pepper flakes; 1/4 tsp paprika; 1 tsp lemon juice; 1/4 cup(s) vegan parmesean; salt and pepper, to taste

Ingredients

Servings:

1 tblsp

olive or avocado oil

shallot, minced

cloves of garlic, minced

4 cup(s)

chopped baby spinach

12-ounce jar of marinated artichokes, drained and chopped

8 oz

vegan cream cheese

1/4 cup(s)

vegan mayonnaise

1/4 cup(s)

nutritional yeast

1/2 tsp

garlic powder

1/2 tsp

black pepper

1/4 tsp

crushed red pepper flakes

1/4 tsp

paprika

1 tsp

lemon juice

1/4 cup(s)

vegan parmesean

salt and pepper, to taste

Directions 6 steps | 35 Minutes

Step 1

Preheat oven to 400°F. Heat the olive oil in a large pan over medium heat. Add the shallots and garlic and cook 1-2 minutes until softened.

Step 2

Add the spinach, artichokes, salt and pepper and cook about 5 minutes until spinach is wilted.

Step 3

Add the vegan cream cheese and vegan mayonnaise. Stir well.

Step 4

Season with nutritional yeast, garlic powder, black pepper, crushed red pepper flakes, paprika and lemon juice.

Step 5

Stir the mixture well and transfer to an 8-inch baking dish. Bake for 12 minutes uncovered.

Step 6

Remove from the oven and set the oven to broil. Top the dip with the vegan parmesan. Broil the dip for about 3 minutes or until the top is a toasty, golden color. Serve the vegan artichoke and spinach dip with tortilla chips, crackers or anything that's great for dipping.