8ouncePlain Vegan Cream CheeseWe prefer Kite Hill or Miyoko's brands.
½cupVegan Sour CreamWe like Tofutti brand.
⅓cupgrated vegan ParmesanWe prefer Violife or Follow Your Heart brands.
⅓cupvegan mozzarella shredsWe like So Delicious brand.
½teaspooncracked black pepper
½teaspoongarlic powder
½teaspoonsmoked paprika
14ouncecan of quartered artichoke hearts
⅔cupfrozen or fresh spinachchopped (if frozen, thaw and squeeze out excess water)
Prevent your screen from going dark
Instructions
Preheat the oven to 375˚F (176˚C)
Drain the artichoke hearts and place in a food processor. Pulse 3 or 4 times until bite sized pieces appear
In a large bowl, stir the 8 oz of cream cheese,½ cup of sour cream, ⅓ cup of parmesan, ⅓ cup of mozzarella, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika until completely combined. Fold the spinach and artichoke hearts into the cheese mixture until combined.
Evenly spread the dip into an 8-inch baking dish
Bake for 20-25 minutes or until it is bubbly and has golden brown spots on top.
Notes
RECIPE NOTESVegan Sour Cream – If you can’t find this ingredient you can substitute with soy or nut based plain vegan yogurt. Do not use coconut yogurt as it will ruin the flavor.Can you eat spinach artichoke dip hot or cold?It’s best when eaten warm but can also be eaten at room temperature or cold out of the refrigerator.Do you have to bake it?Yes, baking is the only way to melt the cheese.Can you make it ahead of time?Yes. Make it up to 3 days ahead of time and warm in the oven before serving.How do you store spinach artichoke dip?Store it covered in the refrigerator for up to 3 days.Can you freeze it?No. This is best when made and eaten within 3 days.NUTRITION DISCLAIMER