Spinach And Artichoke Dip
Spinach & Artichoke Dip Recipe
Ingredients:
- 8oz package of vegan cream cheese (we use tofutti, feel free to use what you like)
- 1 can artichokes
- 10oz box of frozen spinach (if you can only get the 16oz bags, that’s fine – just use about half of it)
- 1 clove grated garlic
- ½-1 cup vegan shredded ‘mozzarella’ cheese
- Salt and pepper to taste
Steps:
Thaw your spinach and squeeze out any excess water/liquid (you can use your hands or a cheesecloth to help with this).
Start with half to ¾ cup of vegan cheese (depends on how cheesy you like things), then add the rest of your ingredients. Mix together thoroughly and taste to season with salt and pepper to your preference.
Scoop into small ramekins for individual servings, or a dish for one large serving size, and pop in the oven at 350. Bake for 15-20 minutes until you hear the mix bubbling.
Then carefully sprinkle on top more cheese and put back in the oven – this time set to broil, and bake for another 5-10 minutes until the cheese is how you like it (5 minutes for melty and gooey, or longer if you want it more browned and toasty on top).
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