Spinach and Artichoke Dip
4 tablespoons olive oil
1 red bell pepper, chopped
5 cloves garlic, minced
1/4 cup nondairy milk (I use soy)
1 (15 ounce) can artichoke hearts, chopped
1 (8 ounce) package vegan cream cheese (I like Tofutti)
1 cup green onion, chopped
1/4 cup chives, chopped
4 tablespoons vegan mayonnaise (I use Veganaise)
1/3 cup nutritional yeast
1/4 cup vegan parmesan
1/2 block (about 5 ounces) vegan cheddar (I use Follow your heart), divided
1 (10 ounce) package chopped frozen spinach, thawed
salt and pepper, to taste
1 tomato, chopped
1. Preheat oven to 350 degrees F. Heat oil in skillet, add peppers and garlic, saute 4 minutes over medium heat. Add milk, and heat for 1 minute.
2. Add artichokes, heat 2 minutes. Add cream cheese, green onions and chives, and heat through until melted. Add parmesan, nutritional yeast, 1/2 the vegan cheddar and vegan mayonnaise.
3. Let heat until completely melted, and then add spinach. Stir and let heat for 3 minutes. Season, to taste. Pour into oven safe dish, top with the rest of the vegan cheese and bake for 10 minutes.
4. Remove from oven and top with chopped tomato. Serve hot with tortilla chips or small slices of garlic toast.