If you like making an appetizer and having leftovers, this is not the dip for you. I have made it several times and never once had leftovers. It is that good.
Be the star of your next holiday party by showing up with this yummy hot appetizer.
Spinach Artichoke Dip
(Note: substitute Daiya mozzarella for the cheeses and you’ve made it Vegan).
Preheat oven to 375 degrees.
1 6 oz. bag of baby spinach 1 10-12 oz. can of non-marinated artichoke hearts (very important to use artichoke hearts in water, not the marinated kind)
1 large pinch of grated reduced fat Monteray Jack cheese
¼ cup grated parmesan cheese 1 splash of unsweetened almond milk
1 tsp. of Vegenaise or low-fat mayo
2 cloves minced garlic
1 tbsp. minced onion
2 tbsp. Olive oil Salt and pepper
1) Finely chop spinach. Cut artichoke hearts into quarters.
2) Stir together all of the ingredients, except spinach and artichoke hearts, in a large bowl.
3) Add the spinach and artichoke hearts and mix. Use a wooden spoon and stir carefully so you don’t mush up the artichoke hearts.
4) Firmly pack dip mixture into small-to-medium size casserole dish.
5) Cook for 35-45 minutes or until top is bubbly brown.
6) Serve hot with crackers or tortilla chips.
Dip should stay warm for about an hour.
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