This dip packs all the taste of traditional spinach artichoke dip minus the dairy. Serve hot with tortilla chips.
Ingredients
- artichoke hearts: 1 can (8 ounce can, chopped)
- cream cheese-style spread (such as Kite Hill™), room temperature: 1 container (8 ounce container)
- spinach: 0.5 pack (6 ounce pack, chopped, fresh)
- all-purpose flour: 2 Tbsp
- garlic salt: 0.75 tsp
- thyme leaves: 0.25 tsp
- red pepper flakes: 0.25 tsp
- cooking spray:
- Parmesan-style vegan cheese (such as Follow Your Heart®): 1 cup (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
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Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
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Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
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Sprinkle the top of the dip with Parmesan-style cheese.
