This was shared this last week on Facebook and with the Memorial Day Weekend festivities coming up thought this would be a good recipe to share... This segment and recipe is from Caryn Dugan of STLVEGGIRL, visit her blog for more great recipes.
Here is her recipe as seen on her Blog! Please go visit her page and view more demonstration videos!
Spinach Artichoke Dip
4 cloves of garlic, minced
1 14 oz can of artichoke hearts, chopped roughly
1 lb bag of frozen spinach
1 TBS vegan mayo
2TBS vegan cream cheese
¼ C unsweetened soy milk or other non-dairy milk
½ C , divided vegan cheese
Pinch of salt
Preheat oven to 350°
In a large skittle, lightly sauté the minced garlic in a couple of tsp of olive oil for a minute or two.
Drain the artichoke hearts, chop coarsely and add to garlic.
Cook for about 2 minutes and add entire bag of frozen spinach.
Once the water has cooked out (about 10 minutes), add the mixture to a food processor along with the rest of the ingredients and integrate well.
Transfer mixture to a baking dish, sprinkle ¼ C vegan cheese on top and bake for about 10-15 minutes, just until the cheese has begun to brown.
Serve with toasted baguette slices or veggies.