Vegan Spinach and Artichoke Dip
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 3 cloves garlic
- 1/4 teaspoon salt (optional)
- a double batch of the melty stretchy gooey vegan m
- 2 6 oz jars marinated artichoke hearts (or 1 1/2 cups)
- 1/2 medium yellow onion
- 2 cups frozen spinach
- 1/2 cup unsweetened nondairy milk (more if needed)
- several grind of pepper
- bread chips veggies, or whatever you want to use to dip!
- Carbohydrate 4.18320000185064 g
- Cholesterol 0 mg
- Fat 0.321400000250562 g
- Fiber 1.77300005444213 g
- Protein 2.18410000159568 g
- Saturated Fat 0.0287950000180229 g
- Serving Size 1 1 Serving (67g)
- Sodium 112.076250032529 mg
- Sugar 2.41019994740851 g
- Trans Fat 0.239715000196493 g
- Calories 24 calories
Preheat oven to 400F (200C).Make a double batch of Melty Stretchy Gooey Vegan Mozzarella. You can do this ahead of time and keep the mozzarella in a air tight container in the fridge until you are ready to use it, or you can make it right before creating this recipe. It only takes 15 minutes!Drain the artichoke hearts and roughly chop them. Finely chop the onion, and finely the garlic.Add all of the vegan mozzarella to an oven safe dish, along with the artichoke hearts, onion, garlic, spinach ½ cup non dairy milk, salt, and pepper. Give it a stir. It will probably lumpy and not really come together, but that's totally cool.Pop it in the oven for 20 minutes, stopping half way to give it a stir. If it gets to thick, thin it my mixing it a bit extra non-dairy milk.Once fully cooked, you can brown the top if you like. Turn your oven to broil, and put under the broiler for 3 minutes. Check continuously so that it doesn't burn, it browns fast!!Serve right away with bread, chips, veggies, or whatever you like to dip with.
