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Baked Spinach and Artichoke Dip {Vegan}

  • minutes
  • Serves


1/2 cup

to 1 C Vegan Mayonnaise (such as Just Mayo or Vegenaise)

***Can't find vegan Mayonnaise? Make your own! Combine 4oz Silken Tofu (or soft, 2Tbl Lemon Juice, 2 tsp Dijon Mustard, 1 C Oil and Salt in a blender until smooth)***)

1/2 cup

Vegan Cream Cheese (such as Tofutti, softened)

***Can't find vegan Cream Cheese? In this recipe (you could substitute an avocado, silken tofu or even canned coconut cream - that is, the solids that form in the can when refrigerated over night. Discard the liquid or use in a smoothie!)***)

1 cup

Vegan Parmesan (such as GO Veggie! or Parma, plus more for topping)

***Can't find vegan Parmesan? Try combining 1/2 C raw cashews or walnuts with 2 Tbl nutritional yeast and 1/2 tsp salt in a food processor*** (gives that "cheesy" flavor)

15 oz

. Can of Artichoke Hearts (drained, patted dry and quartered)

about 8-9 oz. of frozen Spinach (defrosted, drained, patted dry and chopped)


Tbl of diced Pimentos (you could also use red peppers here)

Minced Garlic (optional and to taste)

Paprika (for garnish)

Parsley (for garnish)