This dip has been in my repertoire for years, but this is the first time I've veganized it. The best news? It tastes just as good as the original : ) Since football season is in full swing, I figure this is the right time to be sharing recipes like this: easy to share and easy to prepare (yaaayyy rhyming!). The only downfall is the steep price you may pay for such veganized treats as Tofutti cream cheese and Daiya cheese. Sooorrrryyy, but this is so worth it!
It may not be something you want to make every Sunday (please be kind to your wallet and your waistline) but treat yourself when you want to celebrate!
Spinach Artichoke Dip
10 oz frozen chopped spinach (organic if possible!)
4oz (1/2 cup) vegan cream cheese
4oz (1/2 cup) vegan sour cream
2 tbs-1/4 cup nutritional yeast (1/4 cup was a little too much nooch flavor for me)
7 oz (1/2 can) artichoke hearts, drained and rinsed
1/2 cup daiya pepperjack vegan cheese
crushed red pepper (if desired)
Heat a saucepan over medium high heat and add spinach. Cook until thawed. Reduce heat to medium low. Drain thoroughly and add back into the saucepan. Add cream cheese and mix until melted and combined. Add sour cream and nutritional yeast and stir to combine. Break up artichoke and add into pan along with pepperjack and pepper to taste. Stir until pepperjack is melted. Adjust seasonings as needed. Enjoy!