Vegan Spinach Artichoke Dip

Need a perfect dip to share this weekend? This is the most creamy, delicious spinach artichoke dip and this is my second time making it this week… I made it once for a friend’s birthday and now Josh wants it this weekend! It’s warm and the panko breadcrumbs give it a crunchy crust on top. It’s not one of those overly mayonaisey spinach dips like the usual store bought kinds, and there’s only a few ingredients but the flavor is spot on! Everyone who tried it said they would have never been able to tell it’s vegan. Serve with crackers, tortillas chips, or a veggie tray for an amazing app that everyone will love!

Vegan Spinach Artichoke Dip

8 oz vegan cream cheese, I use TJ’s Brand

1/2 cup vegan mayo

1.5 bags frozen spinach

1 14 oz can artichoke hearts quartered

Salt and pepper to taste

Juice of one lemon

1 tsp onion powder

1 tsp garlic powder

1/2 tsp crushed red pepper

1/2 tsp paprika

2 tbsp nutritional yeast

1/2 cup panko

Violife vegan parm for topping

You can serve in the phyllo cups or bake in a dish and serve, Ive had both and both are tasty.

1. Preheat oven to 375* and defrost spinach in the microwave for a few minutes. Use paper towels to squeeze out spinach and drain water.

2. Drain artichokes and chop them up.

3. Mix all ingredients except panko and parm until it’s well combined.

4. Add to a sprayed 8×8 baking dish, and add the dip. Top with panko and parm and bake uncovered for 25 minutes and then broil for 5 minutes until golden brown.

Original- https://veganhuggs.com/vegan-spinach-artichoke-cups/