Y2-Day 47-Spinach Artichoke Dip

Yummy warm dip I was craving and can be put on or in a wrap, dipped into with veggies, chips, bread or crackers and eaten with pleasure!

I adapted this recipe from the Native Foods Celebration cookbook.  I used the leftover remoulade in place of sour cream or mayo.  It couldn’t be any easier than this.

Vegan Spinach Artichoke Dip

1 1/2 cups artichoke hearts, water – packed and squeezed of liquid

8 oz. frozen spinach

3/4 cup remoulade

1/4 cup vegan cream cheese

1/2 tsp. sea salt

3 Tbsp. nutritional yeast flakes

1/4 tsp. garlic powder

Place all ingredients in a food processor and combine well till smooth and creamy.

Place the dip in an oven safe serving bowl and bake at 350 for 15 minutes or until golden and bubbly.  This would be great to bring to a pot luck with accompanying vegan dippers like crudite or  nicely displayed on a platter spread onto crostini. It is a fine addition to any party.  It also re-heats up nicely and can be kept well covered in the fridge for days.

Have a Happy Sunday!

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