Yields:
8 – 10 serving(s)
A creamy, cheesy spinach artichoke dip that’s completely vegan? Not possible! Oh, but it is. Vegan alternatives to cheeses and mayonnaise are thankfully much more common in most grocery stores, making one of our favorite dips and appetizers more enjoyable for everyone. The dip looks and tastes(!) just like it’s dairy-filled namesake. It’s best warm out of the oven with toasted bread and crackers.
Have you tried this yet? Let us know how it went in the comments below!
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- 8 oz.
vegan cream cheese
- 1/2 c.
vegan mayonnaise
- 1
(14-oz.) can artichoke hearts, drained, chopped
- 10 oz.
frozen spinach, thawed, liquid squeezed out
- 1/2 c.
shredded vegan Parmesan
- 2
cloves garlic, finely chopped
- 1 Tbsp.
nutritional yeast
- 1 1/2 c.
shredded vegan mozzarella, divided
-
Kosher salt
-
Freshly ground black pepper
-
Crushed red pepper flakes
-
Cubed bread or crackers, for serving
-
- Step 1Preheat oven to 375°. In a large bowl, combine cream cheese and mayonnaise. Add artichokes, spinach, Parmesan, garlic, nutritional yeast, and 1 cup mozzarella; season with salt, black pepper, and red pepper flakes.
- Step 2Transfer to a small baking dish and spread in an even layer. Top with remaining 1/2 cup mozzarella.
- Step 3Bake dip until cheese is melty and filling is bubbling, about 30 minutes.
- Step 4Serve warm with bread or crackers alongside.
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