By Follow Your Heart
| Easy | Vegan
Vegan Spinach Artichoke Dip
INGREDIENTS
- 2 teaspoons non-dairy butter
- 1 shallot, minced
- 1 teaspoon fresh minced thyme
- 5 whole artichoke hearts, drained, rinsed, patted dry, roughly chopped
- 4 packed cups baby spinach, roughly chopped
- ¾ cup Follow Your Heart Dairy-Free Shredded Mozzarella
- ¼ cup Follow Your Heart Dairy-Free Shredded Parmesan
- 2 tablespoons Follow Your Heart Vegenaise
- ¼ teaspoon chili flakes
- ½ teaspoon olive oil
INSTRUCTIONS
- Preheat oven to 400°F.
- In a wide skillet, add butter and heat to medium until melted.
- Add shallots and thyme. Cook 2 to 3 minutes until shallots are translucent.
- Add artichokes and spinach. Cook, stirring continually until spinach is wilted. Transfer mixture to mixing bowl.
- Add mozzarella, parmesan, Vegenaise, and chili flakes to mixing bowl. Fold together to combine.
- Transfer mixture to oven-safe casserole or ramekins, and drizzle olive oil on top.
- Bake 20 minutes, until bubbly. Remove and let rest 5 minutes.
- Serve with chunks of crusty bread or crackers for dipping.
Vegan Spinach Artichoke Dip
By Follow Your Heart
| Easy | Vegan
