It’s been four incredibly long years since I’ve had any form of spinach artichoke dip.
So I’ve been toying with a few recipes, but was never brave enough to try them because I was afraid they’d disappoint.
Boy, did these not disappoint.
In fact, my taste buds were delighted with this recipe.
It’s football season again, break out this bad boy and dazzle everyone else’s taste buds, vegan and nonvegan alike.
Spinach artichoke dip
1 16 oz bag of frozen spinach
1 14 oz can of artichokes
1 onion, diced
1 14 oz can of cannellini beans
1 tub vegan garlic and herb cream cheese (we used Tofutti because it rocks)
1/2 cup Vegenaise (do NOT skip this ingredient)
A couple spoonfuls of minced garlic
Vegan parm (or nutritional yeast will do)
Preheat oven to 400
In a skillet, cook spinach, artichokes, onion and beans (about 15 minutes, just don’t burn it)
Blend beans and garlic in a food processor, then mix in vegenaise and cream cheese.
Mix ingredients from skillet and top with bread crumbs and vegan parm.
Bake covered for 20 minutes and then uncovered for 15 minutes.
Let it sit for about 5 minutes before serving.
Need something to eat it on? I recommend some kick-butt naan!