Egg-Free Spinach Artichoke Dip
Servings: 6 servings
After one bite, you'll be hooked on this dip! It's creamy, tangy, and satisfying and filled with fresh veggies and real cheese.
- 2 tsp olive oil
- 1 small onion diced
- 1 clove garlic minced
- 10 oz fresh baby spinach
- 14 oz canned artichoke hearts chopped
- ¾ cup homemade vegan mayo*
- ¾ cup Parmesan cheese freshly grated
- ½ cup mozzarella cheese freshly grated
- ½ tsp garlic powder
Heat the olive oil in a large frying pan.
Add the onion and sauté until they begin to brown.
Add the garlic and sauté for another 30 seconds. Stir constantly so that it doesn't scorch.
Add the spinach and stir it in with the onions and garlic. Cover the pan to allow the spinach to wilt, but stir periodically to make sure nothing burns.
Meanwhile, preheat the oven to 350°F and shred the cheese and chop the artichokes.
Once the spinach is wilted, transfer it to large bowl. Add the cheeses, mayo, artichokes, and garlic powder.
Stir all the ingredients until they are evenly mixed. Then transfer to an 8x8 baking dish.
Bake for about 45 minutes or until the top is golden brown. Remove from oven and let cool for 15 minutes before serving with Triscuits or your favorite cracker.
* See recipe below for making homemade vegan mayo.
Be sure to grate your own cheese instead of using the pre-shredded kind. It will taste a lot better and melt easier. Also, use low-moisture mozzarella so that it is not too watery.
Serving: 0.166recipe | Calories: 285kcal | Carbohydrates: 7g | Protein: 9g | Fat: 24g