Spinach & Artichoke Dip
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Spinach & Artichoke Dip

This is a lovely dip, easily made vegan and served warm.

Yield 4-6 servings
Time 30 minutes
Tools
  • blender or food processor
  • grater
  • baking dish
  • aluminum foil
Ingredients
  • ½ c fresh spinach
  • ¾ c Parmesan or soy Parmesan
  • 2 c marinated artichoke hearts, drained
  • ¼ t pepper
  • 1 t lemon juice
  • 1 c mozzarella or vegan mozzarella, grated
  • oil
Directions Preheat oven to 350.

Combine everything but ¼ c Parmesan in the blender and process until nearly smooth. Lightly oil the baking dish, transfer mixture in, and sprinkle with remaining Parmesan. Cover and bake until hot, about 20 minutes.

Let cool for 5 minutes and then enjoy with crackers, pita bread, or fresh vegetables.

Notes Adapted from How it all vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer.

Buy it:
Amazon.com | Amazon.co.uk
  Key to abbreviations and conversions
Dip Index     Vegan Recipes     Vegetarian Cookbooks
Filed in American Recipes, Appetizers & Side Dishes, Dips, Easy Recipes, Quickies, Vegan

 
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