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Vegan Recipe: Cheesy Baked Parmesan-Spinach Artichoke Dip

Author:
July 9, 2013
Written by
July 9, 2013

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:

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  • 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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