Vegan version of the classic spinach and artichoke dip.
Yield: 6-8 servings
Time: 30 minutes
- food processor
- baking dish
- aluminum foil
- 1 pound frozen spinach
- 1 c marinated artichoke hearts, drained
- ⅓ c nutritional yeast
- ¼ t pepper
Preheat oven to 350.
Combine everything in the food processor and process until nearly smooth. Lightly oil the baking dish and spread the mixture in it evenly.
Cover with foil and bake until hot, about 20 minutes.
Let cool for 5 minutes and then enjoy warm with crackers, bread, or fresh vegetables (crudités).
Also try Spinach and white bean dip.