This dip is easy to veganize – and delicious! Serve it with our seasoned pita chips or tortilla chips, bread sticks, or veggies at your next party or potluck.
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Calories |
Cholesterol |
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Ingredients
For the dip mixture:
- 8 oz spinach leaves (baby) (steamed, cooled, drained and chopped)
- 1 C mayonnaise
- 1/2 C Parmesan cheese (dairy grated)
- 1/2 C yellow onions (chopped)
- 14 oz artichoke hearts (canned / drained and chopped)
- 1 C mozzarella cheese (dairy) (shredded)
- 2 garlic cloves (minced)
- 1 Tbsp lemon juice
- 1/2 tsp black pepper
For the topping mixture:
- 3 Tbsp bread crumbs (plain)
- 1 tsp olive oil
Ingredients
For the dip mixture:
- 8 oz spinach leaves (baby) (steamed, cooled, drained and chopped)
- 1 C mayonnaise
- 1/2 C Parmesan cheese (dairy grated)
- 1/2 C yellow onions (chopped)
- 14 oz artichoke hearts (canned / drained and chopped)
- 1 C mozzarella cheese (dairy) (shredded)
- 2 garlic cloves (minced)
- 1 Tbsp lemon juice
- 1/2 tsp black pepper
For the topping mixture:
- 3 Tbsp bread crumbs (plain)
- 1 tsp olive oil
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|
Calories |
Cholesterol |
Sat Fat |
Carbs |
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Instructions
Steam, cool, drain and chop the spinach.
Combine all of the ingredients except the bread crumbs and the olive oil.
In a separate small bowl, combine the bread crumbs and the olive oil.
Spoon the dip mixture into a small oven-proof crock / dish (ungreased).
Sprinkle the bread crumb mixture over the top of the dip mixture; bake at 350 degrees for 20 minutes or until golden brown and bubbly.
Recipe Notes
Cover and refrigerate for up to one week.
© Mainly Vegan LLC
