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Spinach-Artichoke dip is one of my all time favorites for the Super Bowl! This plant-based version satisfies those cravings and was enjoyed by cheese lovers of all kinds – both the real deal and plant based! I linked the products that I used from the plant based brands that I love the most!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 8
Ingredients:
10 oz package Frozen Spinach, defrosted and drained
14 oz can quartered Artichoke Hearts, chopped
¼ Cup Plant Based Sour Cream
¼ cup Mayo
½ cup Plant Based Parmesan
Salt, Pepper, and Garlic Powder to taste
Preheat your oven to 400F and spray your baking dish with non-stick spray.
In a bowl, mix together cream cheese, sour cream, mayo, seasonings, and half of the cheese. I found that using a hand mixer was super helpful to get everything combined well.
Make sure that your spinach has dethawed and that any excess water has been squeezed out. Then add the spinach and the chopped artichoke hearts into the cheese mixture.
Add your dip into the greased baking dish and top with the rest of your cheese.
Bake for 15-20 minutes or until the dip is bubbly and the top starts to brown.
Serve with your favorite tortilla chips!
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