Hot Vegan Spinach Artichoke Dip

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.

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6 Responses to Hot Vegan Spinach Artichoke Dip

  1. ann says:

    This looks so good.
    Great blog!

  2. vogueyogini says:

    I was craving some this weekend – perfect timing! Can’t wait to try it out. Thanks for this 🙂

  3. mangocheeks says:

    I’ve never had cheesy spinach artichoke dip – vegan or otherwise, and not I am wanting to try some. Sounds very rich and comforting – and that can only be good. Thanks for sharing.

  4. LOVE THIS!! oh my gosh this sounds amazing!

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