The Best (Vegan) Spinach Artichoke Dip
This vegan spinach artichoke dip is thick, creamy and full of flavor! Serve with crackers or veggies and bring to parties to share!
Ingredients
- 10 oz package of frozen spinach thawed and drained
- 8 oz package of Miyokos plain vegan cream cheese softened
- ½ cup vegan mayonnaise
- ½ cup vegan yogurt plain, unsweetened
- 1 cup of shredded vegan parmesan
- 1 can artichoke hearts chopped
- ½ red onion diced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp red cayenne pepper
- 1 tsp salt
- 1/2 tsp pepper
- paprika
Instructions
- Preheat your oven to 350°F.
- Use a cheesecloth to squeeze excess moisture out from the frozen spinach. If you do not have a cheesecloth, you can use a fine mesh strainer and the back of a spoon or your hands to press the water out. Repeat with the chopped artichoke hearts.
- Mix together the vegan cream cheese, vegan mayonnaise, and vegan yogurt. Then, fold in the shredded vegan parmesan cheese.
- Mix in the chopped artichoke hearts, chopped spinach, diced onions, garlic powder, onion powder, cayenne pepper, salt and pepper.
- Spread the mixture into a small, shallow oven-safe pan, such as a pie pan or quiche dish. Sprinkle the top with paprika for color.
- Bake for about 30 minutes, or until the top is golden brown.
- Serve with crackers, pita bread, or a veggie tray.