Dips are an American staple fit for any day. This vegan spinach artichoke dip is so delicious, there were no leftovers. It is a great way to use up chips, leftover pita bread, or anything else you'd like.
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| Spinach artichoke dip served with kettle-cooked waffle chips |
Serves: 2-3 people
16 oz vegan cream cheese (I used Kite Hill)
1 can artichoke hearts
1/2 bag spinach
2 tsp garlic powder
1 tbsp onion powder or dried chives
2 tsp vegan Parmesan (I used Go Veggie)
1 tsp pepper
1. Roughly chop up your canned artichoke hearts and spinach. Then pour onto a pan and cook for about 3-5 minutes on low heat. The spinach will wilt quite a bit so feel free to add more if that is your preference.
2. Pour your cooked artichokes and spinach into a mixing bowl and add in your cream cheese, garlic powder, onion, Parmesan, and pepper. Then mix thoroughly. Serve with chips, pita bread, or crostini. Enjoy!
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