• blender or food processor
• grater
• baking dish
• aluminum foil

• 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

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.

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

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