2014 March 14
If there is one appetizer that shines brightly above the rest (in my world at least), it’s spinach and artichoke dip. While I have seen many depictions of said appetizer, including those introducing unwelcome meaty touches into the mix (yes, I’ve even witnessed those hiding shrimp or bacon within), this heavily, dairy-filled appetizer can be made vegan, with surprisingly little hassle. This particular version puts a vegan spin on my mom’s tried and true recipe. Personally, I find this vegan-ized version to be more tasty than the original. And because you are subbing out one of the chief ingredients—mayonnaise—with a lighter, less greasy alternative, you can afford to eat more. This appetizer is perfect to serve at any occasion and is sure to put a smile on your friends’ faces (if you decide to share). Unless you tell them, chances are they won’t even suspect it’s vegan.
- 2 cups frozen chopped spinach, thawed, and drained
- 1 can of artichoke hearts, drained and chopped
- 1 cup Vegenaise (w/ Grapeseed Oil)
- 1 – 1 ½ cups shredded vegan cheese (Daiya Cheddar)
Mix all four ingredients together thoroughly. Pour into lightly sprayed baking dish. Cover with foil or lid and bake 30 minutes at 350 degrees F. Uncover for the last five minutes of baking. Serve with chips, crackers or veggies of choice. Great served hot or cold/room temperature.