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Spinach and Artichoke Dip Recipe

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This recipe for Spinach and Artichoke Dip, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

M & M


cup to 1 cup Vegan Mayonnaise
cup Vegan Cream Cheese softened
1 cup Vegan Parmesan plus more for topping
15 oz Can of Artichoke Hearts drained, patted dry and quartered
8-9 oz Frozen Spinach defrosted, drained, patted dry and chopped
1 tbsp Pimentos
1 clove Garlic minced
Paprika for garnish
Parsley for garnish


1. Soften the cream cheese so it's easier to mix.

2. Preheat the oven to 350.

3. Lightly spray a baking dish with cooking spray. Set aside.

4. Combine the cream cheese, mayo and parmesan in a large bowl.

5. Squeeze the spinach of all moisture. Chop and add to the cream cheese mixture.

6. Drain the artichokes, pat dry and chop into quarters. Add to the cream cheese mixture.

7. Add the pimentos and minced garlic, mixing until well combined.

8. Spoon into prepared baking dish. If the dish is very full, place the baking dish onto a baking sheet to catch any liquids that might boil over.

9. Top with additional parmesan, paprika and parsley.

10. Bake until golden and bubbly. About 20-25 minutes depending on your oven.

11. Serve hot with tortilla chips.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 mins




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