Ingredients
1 teaspoon oil
3 cloves garlic, chopped
10 ounces fresh baby spinach
16 ounces vegan cream cheese, room temperature
1/3 cup vegan mayo
1 (14-ounce) can artichoke hearts, drained and chopped
1/4 cup nutritional yeast or vegan parmesan
1/4 teaspoon black pepper
1/4 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C).
- In a large pan over medium heat, heat oil and sauté garlic until browned, about 2 minutes.
- Add spinach and cook until wilted, then remove from heat.
- In a baking dish, combine vegan cream cheese, mayo, chopped artichoke hearts, nutritional yeast or vegan parmesan, sautéed spinach, salt, and pepper. Mix well.
- Bake for 15–20 minutes or until hot and bubbly.
- Serve warm with chips, crackers, or toasted bread.
Notes
- For oil-free, sauté with water instead of oil.
- Use thawed, drained frozen spinach as a substitute for fresh spinach.
- Drain and squeeze excess liquid from artichoke hearts to avoid a watery dip.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Top with additional vegan cheese for extra richness before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 195 kcal
- Sugar: 2 g
- Sodium: 299 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
