The next time you want to try a different appetizer, you may want to make this Vegan Artichoke Dip. It’s delicious and cheesy, and full of flavor. I used some vegan cheese, fresh spinach, sun-dried tomatoes and chopped white onions as a few key ingredients. Its best served warm with your favorite tortilla chips.
I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
Vegan Artichoke Dip
2 batches of vegan mozzarella cheese
12 Marinated artichoke hearts about, (1 1/2
1/2 White onion, finely chopped
2 Cloves of garlic, minced
1/4 Cup of sun dried tomatoes, chopped
2 Cups of fresh spinach, (2 large handfuls)
1/2 Cup of nondairy rice milk or almond milk
1/4 Teaspoon of Himalayan salt
1 Pinch of black pepper
-Preheat the oven to 400F.
-Add the mozzarella to an oven safe dish or cast iron skillet with the sun dried tomatoes, artichoke hearts, white onions, garlic, spinach, nondairy milk, salt and pepper. Then stir a bit over low heat until it comes together.
-Put in the oven for 20 minutes, then stop halfway to give it a stir. If it’s too thick you can add a little nondairy milk.
-Once cooked you can broil top under the broiler for 3 minutes. (Optional).
Serve with sliced toasted baguette bread or tortilla chips. Enjoy!