BAKED SPINACH AND ARTICHOKE DIP {VEGAN}

The ingredients include:  Vegan mayonnaise, Vegan Parmesan Topping (if you’ve followed me for awhile, you know I almost exclusively use the GO Veggie! brand), artichoke hearts, spinach, pimento and Vegan cream cheese (I use the Tofutti brand).

And don’t worry if you can’t find some (or all) of these ingredients.  While many can be purchased online, there are dozens of alternative recipes available with a simple Google search.  Additionally, I’ll give you a few in the printable recipe below.

Ingredients

• 1/2 C to 1 C Vegan Mayonnaise such as Just Mayo or Vegenaise
• ***Can't find vegan Mayonnaise? Make your own! Combine 4oz Silken Tofu or soft, 2Tbl Lemon Juice, 2 tsp Dijon Mustard, 1 C Oil and Salt in a blender until smooth)***
• 1/2 C Vegan Cream Cheese such as Tofutti, softened
• ***Can't find vegan Cream Cheese? In this recipe you could substitute an avocado, silken tofu or even canned coconut cream - that is, the solids that form in the can when refrigerated over night. Discard the liquid or use in a smoothie!)***
• 1 C Vegan Parmesan such as GO Veggie! or Parma, plus more for topping
• ***Can't find vegan Parmesan? Try combining 1/2 C raw cashews or walnuts with 2 Tbl nutritional yeast and 1/2 tsp salt in a food processor*** gives that "cheesy" flavor
• 15 oz . Can of Artichoke Hearts drained, patted dry and quartered
• about 8-9 oz. of frozen Spinach defrosted, drained, patted dry and chopped
• 1 Tbl of diced Pimentos you could also use red peppers here
• Minced Garlic optional and to taste
• Paprika for garnish
• Parsley for garnish

Instructions

1. Soften the cream cheese so it's easier to mix.
2. Preheat the oven to 350 degrees.
3. Lightly spray a baking dish with cooking spray. Set aside.
4. Combine the cream cheese, mayo and parmesan in a large bowl.
5. ....................................

for full instruction please see : theveglife.com

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