Now your vegan pals can indulge in this delectable dip! It is a fantastic party dip that is made using vegan substitutes. Serve warm with toasty baguette pieces or crackers.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (8 ounce) tub almond cream cheese alternative spread
- ¼ cup coconut yogurt
- ⅔ cup frozen chopped spinach, thawed and drained
- ½ cup vegan shredded Parmesan-style cheese
- 1 ½ teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 (14 ounce) can artichoke hearts, drained and chopped
- salt and ground black pepper to taste
- 1 teaspoon extra-virgin olive oil
- ¼ cup shredded vegan mozzarella-style cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Grease the bottom and sides of an 8×8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella.
- Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.