Summertime means picnics and potlucks, grilling and family gatherings. It also means more things to do and less time to do them. You need a dish and you need it now. And yes, it needs to be dairy free!
 
Check out this vegan Baked Parmesan-Spinach Artichoke Dip from The Healthy Voyager. This simple recipe can be whipped up in a matter of minutes and will hold nicely in a chafing dish at a party — if it even lasts that long.

Ingredients:
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 1 cup GO Veggie! Grated Parmesan Cheese
  • 1 cup vegan mayonnaise
  • 1 cup vegan sour cream 
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 cup minced white onion
  • 1 teaspoon fresh ground white pepper
  • Salt, to taste
  • ½ cup GO Veggie! Vegan Mozzarella Style Shreds, for topping 
Directions:

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Combine all the ingredients, except shredded cheese, in a large bowl, stirring until all ingredients are well incorporated. Scrape into the prepared casserole dish and sprinkle shredded cheese on top.

Bake for 20-25 minutes. 

Transfer to a chafing dish and keep warm over a low flame. You can also use a small crock pot to keep warm and melty. Serve with pita chips, tortilla chips or cubes of sourdough bread.

Live the life you love — without giving up delicious cheese flavor. That’s what GO Veggie!™ is all about. Eat smart. Live happy. Get up and GO Veggie!


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