1 package of organic frozen spinach
1 small onion
1 clove of garlic
1/3 to 1/2 red pepper (depending on taste)
1 and 1/2 16 oz packages vegan cream vegan cheese (Tofutti is good)
1/2 cup vegan mozzarella ( chopped and shredded)
3 to 5 artichoke hearts
dash of garlic pepper
Defrost and drain the spinach well. Saute the chopped garlic clove, chopped onion, and chopped red pepper in a pan. Chop up the artichoke hearts. Mix all ingredients together.
Place in an oven safe dish or hollow out some pumpernickel bread and place inside. Bake on 325 for 15-20 minutes.
Note: the more vegan mozzarella you use the longer it needs to bake in order to get the vegan cheese to bake. Alter the amounts of vegan cheese depending on what you prefer.