Artichoke & Spinach Dip
This is Glenn McCarthy's Vegan Version of Olive Garden’s Hot Dip. Unless you tell them, people will never know it’s “vegan.” Thanks Glenn!
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8 oz. tub vegan cream cheese (Glenn uses Tofutti)
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¼ cup Veganaise or other vegan mayonnaise
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¼ cup nutritional yeast
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1 or 2 tsp. garlic powder
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3 T fresh basil or 1 tsp. dried
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1 14 oz. can artichoke hearts packed in water, drained and chopped
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¾ to 1 cup fresh baby spinach, chopped (if you substitute frozen spinach, make sure to drain it very well and squeeze out all of the excess moisture)
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¼ cup vegan mozzarella (Glenn uses Daiya)
Allow the cream cheese to come to room temperature and cream it together with the Veganaise, nutritional yeast, garlic powder and basil. Stir in the artichoke hearts and spinach then transfer the mixture to an oiled pie pan or a small casserole dish. Top with the vegan mozzarella and bake uncovered in a 350 degree oven for 25 to 35 minutes or until the top is browned and bubbling. Serve with toasted baguette bread, raw vegetables or crackers.