Now even your vegan friends may enjoy this delicious dip! Made with vegan alternatives, it is a great party dip. Serve warm with crackers or toasted baguette slices.
Ingredients
- tub almond cream cheese alternative spread: 1 piece (8 ounce)
- coconut yogurt: 0.25 cup
- frozen chopped spinach: 0.66667 cup (drained)
- vegan shredded Parmesan-style cheese: 0.5 cup
- ½ teaspoons garlic powder: 1 piece
- italian seasoning: 1 tsp
- artichoke hearts: 1 can (14 ounce can, chopped)
- salt and ground black pepper: (to taste)
- extra-virgin olive oil: 1 tsp
- vegan mozzarella-style cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper.
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Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella.
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Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.
