2 cans artichoke hearts, drained and sliced
1 small package frozen spinach, thawed & drained
1 clove garlic, put through a garlic press, or more as desired
8 oz. vegan cream cheese, softened
8 oz. vegan sour cream
4 oz. soy parmesan, or more as desired
dash of dried oregano
salt and fresh ground pepper, to taste
Put all ingredients in a small crockpot (or fondue pot, or saucepan on stovetop), mix well, and heat through until hot and bubbly.
Serve with pita chips, Triscuits, or Hawaiian bread.