I seriously miss cheesy spinach artichoke dip, so I whipped this one up for the Super Bowl festivities. I won’t say it’s good for you, but it’s certainly good!
1 lb frozen chopped spinach, thawed
1 can artichoke hearts
1 tub Tofutti sour cream
1 tub Tofutti cream cheese
1/2 cup vegan mayo
1/3 cup nutritional yeast flakes
salt and pepper to taste
grated vegan parmesan (optional)
Pulse artichokes in food processor until diced but not pureed. Place in large bowl. Put spinach in strainer and remove by handfuls, squeezing out all water. Add to bowl. In separate bowl, blend vegan cream cheese, sour cream, mayo, and yeast. Pour over spinach and artichoke and fold in. Salt and pepper to taste. Spoon mixture into baking pan (a pie pan does nicely). Sprinkle with parmesan as desired. Bake at 350* for 30 minutes (or until mixture is heated through and slightly browning on top). Serve with crackers, crisps, celery sticks, or good bread.