Thursday, July 19, 2012

Spinach and Artichoke Dip

This is not my recipe. I stole it from Veg Web. I wanted to post it so that I could find it again in the future though. Tonight I am making it sans artichokes because I forgot to buy them at the store!
What you need:
4 tablespoons olive oil
1 red bell pepper, chopped
5 cloves garlic, minced
1/4 cup nondairy milk
1 (15 ounce) can artichoke hearts, chopped
1 (8 ounce) package vegan cream cheese (Tofutti)
1 cup green onion, chopped
4 tablespoons vegan mayonnaise (Veganaise)
1/3 cup nutritional yeast
1/4 cup vegan Parmesan
1 cup vegan cheddar cheese
1 (10 ounce) package chopped frozen spinach, thawed
salt and pepper, to taste
1 tomato, chopped
What you do:
1. Preheat oven to 350 degrees. Heat oil in skillet, add peppers and garlic, saute 4 minutes over medium heat. Add milk, and heat for 1 minute.
2. Add artichokes, heat 2 minutes. Add cream cheese, green onions and chives, and heat through until melted. Add Parmesan, nutritional yeast, 1/2 the vegan cheddar and vegan mayonnaise.
3. Let heat until completely melted, and then add spinach. Stir and let heat for 3 minutes. Season, to taste. Pour into oven safe dish, top with the rest of the vegan cheese and bake for 10 minutes.
4. Remove from oven and top with chopped tomato. Serve hot with tortilla chips or small slices of toast.

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