Yummy Spinach Artichoke Dip
1/2- 1 medium sweet onion, finely diced
1 cup chopped mushrooms
2-3 garlic cloves, chopped
1 1/2 tablespoons olive oil
1 16oz. package of frozen chopped spinach
1 8oz. can of artichoke hearts, drained and chopped
1 12oz. container vegan sour cream
5oz.(1/2 block) vegan mozzarella cheese, grated
In a skillet on medium heat, add olive oil and garlic and saute. Add onion and mushrooms and let caramelize for about 10 minutes or so.
Add chopped spinach and let cook on medium high heat until spinach is thawed and mixed in well (*thaw your spinach a little ahead of time to speed the process).
When mixture is thoroughly heated, stir in cheese until melted and then mix in the sour cream.
Remove about 1/4 of the entire mixture from the skillet and pulse it in the food processor with about half the artichokes. Add the other half of the chopped artichokes directly to the mixture in the skillet (*this entire step is not completely necessary, I just thought it might make the texture a little creamier. Process entire mixture or none at all at your own discretion).
Add the processed mixture back in to the skillet mixture and stir until mixed.
Serve hot or chilled with bread or chips. I put mine in a sourdough loaf with the center cut out to form a bread bowl. Delicious!