Vegan Spinach & Artichoke Dip

• Produce

  • 2 6oz Jars Artichoke hearts
  • 3 Cloves Garlic
  • 2 cups Spinach, frozen
  • 1/2 Yellow onion, medium

• Refrigerated

  • 1/2 cup Nondairy milk, unsweetened

• Baking & Spices

  • 3 grind Pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1 Bread

• Other

  • A double batch of the Melty Stretchy Gooey Vegan Mozzarella recipe. (Can be made in advance or right before making the dip

Found on itdoesnttastelikechicken.com

Description

Ingredients

• A double batch of the Melty Stretchy Gooey Vegan Mozzarella recipe. (Can be made in advance or right before making the dip)
• 2 6oz Jars Marinated Artichoke Hearts (or 1½ cups)
• ½ Medium Yellow Onion
• 3 Cloves Garlic
• 2 Cups Frozen Spinach
• ½ Cup Unsweetened Nondairy Milk (more if needed)
• ¼ teaspoon Salt (optional)
• Several grind of pepper
• Bread, chips, veggies, or whatever you want to use to dip!

Directions

• Preheat oven to 400F (200C).
• Make a double batch of Melty Stretchy Gooey Vegan Mozzarella. You can do this ahead of time and keep the mozzarella in a air tight container in the fridge until you are ready to use it, or you can make it right before creating this recipe. It only takes 15 minutes!
• Drain the artichoke hearts and roughly chop them. Finely chop the onion, and finely the garlic.
• Add all of the vegan mozzarella to an oven safe dish, along with the artichoke hearts, onion, garlic, spinach ½ cup non dairy milk, salt, and pepper. Give it a stir. It will probably lumpy and not really come together, but thats totally cool.
• Pop it in the oven for 20 minutes, stopping half way to give it a stir. If it gets to thick, thin it my mixing it a bit extra non-dairy milk.
• Once fully cooked, you can brown the top if you like. Turn your oven to broil, and put under the broiler for 3 minutes. Check continuously so that it doesnt burn, it browns fast!!
• Serve right away with bread, chips, veggies, or whatever you like to dip with.