Vegan Spinach Artichoke Dip

Preparation Time10 mins Cooking Time25 mins Makes 6

Vegan Spinach Artichoke Dip

Nutritional Information

Calories

218.78kcal (6 serving)

Total Fat

12.57g (6 serving)

Saturated Fat

4.13g (6 serving)

Trans Fat

0.0g (6 serving)

Cholesterol

0.0mg (6 serving)

Sodium

774.58mg (6 serving)

Total Carbs

21.47g (6 serving)

Dietary Fiber

5.69g (6 serving)

Sugars

0.66g (6 serving)

Protein

4.78g (6 serving)

Ingredients List
  1. 6 ounces fresh baby spinach
  2. 1/2 cup Sir Kensington's® Classic Vegan Mayonnaise
  3. 1 teaspoon freshly ground black pepper
  4. 1/2 teaspoon garlic powder
  5. 1/4 teaspoon paprika
  6. 14 ounces canned whole artichoke hearts, roughly chopped
  7. 12 ounces vegan mozzarella shredded cheese, divided

Directions

Print

1. Preheat the oven to 375°F and lightly grease a large oven-safe skillet or baking vessel and then set it aside.

2. In a large bowl, combine spinach, mayonnaise, salt, pepper, garlic powder, paprika, artichoke hearts, and 8 ounces (2 cups) of shredded vegan cheese together. Mix thoroughly to fully combine.

3. Empty into skillet/baking vessel, and top with remaining 1 cup of shredded cheese.

4. Bake for 25 minutes or until spinach dip is bubbly throughout and cheese is lightly golden on top.

5. Bake for 25 minutes or until spinach dip is bubbly throughout and cheese is lightly golden on top.

6. In a food processor, pulse baby spinach together until chopped into fine pieces.