For the big game try serving this tasty Vegan Spinach Artichoke Dip With Sun Dried Tomatoes. It’s creamy and delicious, and can be served with tortilla chips, baguette bread or sliced vegetables.
Vegan Spinach Artichoke Dip with Sun-dried Tomatoes
10 ounces of fresh spinach
2 Cloves of garlic, minced
1-2 Tablespoons of olive oil
16 Ounces of vegan cream cheese, (room temperature)
1/3 Cup of vegan mayonnaise
1 14 ounce jar of artichoke hearts, drained and chopped
6 Sun-dried tomatoes, chopped
1/4 Cup of nutritional yeast
1/4 Teaspoon of black pepper
1/4 Teaspoon of Himalayan salt
-Preheat oven to 400F.
-Heat a cast iron skillet on medium heat. Sauté garlic until browned for about 2 minutes. I cut the stems off then sauteed the spinach in the pan until wilted. Remove from heat.
-In a large bowl combine together the vegan cream cheese, vegan mayonnaise, artichoke hearts, nutritional yeast, sun-dried tomatoes, spinach and Himalayan salt pepper.
-Bake for 15-20 minutes, or until the dip is hot and lightly browned. Serve and enjoy with tortillas chips or crusty bread.