This creamy spinach artichoke dip is sinful! It is the perfect addition to any potluck, picnic, holiday party, etc. and is sure to be enjoyed by all. My favorite thing about this dip is that it is delicious whether you serve it hot or cold. I recommend serving with warm, toasty pita if it's fresh out of the oven or cold, crunchy veggies if it's been chilling overnight.
YIELDS
6
PREP TIME
COOK TIME
TOTAL TIME
- 12 oz vegan sour cream
- 10 oz frozen chopped spinach
- 1 can artichoke hearts
- 1/2 cup vegan mozzarella cheese
- 1 tsp soy sauce
- 1 tsp hot sauce
- 2 shallots
- 1 tsbp olive oil
- 12 oz vegan sour cream
- 10 oz frozen chopped spinach
- 1 can artichoke hearts
- 1/2 cup vegan mozzarella cheese
- 1 tsp soy sauce
- 1 tsp hot sauce
- 2 shallots
- 1 tsbp olive oil
Directions
1. Finely chop shallots and heat olive oil over medium heat. Preheat oven to 350.
2. Sauté shallots for 2-3 minutes.
3. Add frozen chopped spinach, stir until thawed.
4. While spinach is thawing, quarter the artichoke hearts. Add to pot.
5. Add vegan sour cream to pot.
6. Stir in soy sauce and hot sauce.
7. Transfer spinach artichoke dip to an oven-safe dish and top with 1/2 cup vegan mozzarella cheese.
8. Bake dip at 350 for 25 minutes, or until cheese is melted.
9. Serve dip immediately or allow to chill overnight and enjoy dip cold!
Warm Lentil Salad with Sriracha Dressing
More vegan dips: Raw Zucchini Pesto Hummus
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Photo: Christina Ramirez
