Vegan Artichoke Dip
My go-to potluck dish? This vegan artichoke dip. It’s perfect for my vegan husband, completely dairy-free, and always a hit with everyone at the table. Serve with tortilla or pita chips and watch it disappear.
INGREDIENTS
1 (10 ounce) package of frozen spinach, thawed and well-drained
1 (14 ounce) can of artichoke hearts, drained and chopped
½ cup vegan sour cream (roughly 7oz)
4 cloves garlic, minced
8 ounces vegan cream cheese
¾ cup vegan parmesan + more to sprinkle on top (4oz)
¼ teaspoon pepper
INSTRUCTIONS
Preheat the oven to 375.
Drain all the excess water out of the thawed spinach and place in a large bowl with the vegan sour cream, artichoke hearts, and garlic.
Stir to combine.
Add vegan cream cheese, ¾ cup vegan parmesan, and pepper. Stir again until all the ingredients are evenly distributed.
Transfer the dip into a baking dish. Bake for 25 minutes until light brown.
Turn oven to broil and broil for 2-3 minutes to get the top a slightly darker brown.
Remove from oven and serve with pita chips or a fresh baguette.
