Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by me -
cassiequandt@yahoo.com, 05/12/05
Spinach Artichoke DipIngredients (use vegan versions): 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
Directions: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.
Serves: 4
Preparation time: 10 minutes
Wow! This was everything I had hoped it would be. I made it as an appetizer to bring for Thanksgiving, and all the meat-eaters loved it! I would definitely suggest lots more garlic and adding salt and fresh-ground black pepper, and serving with Tostitos Gold chips (truly the only chip strong enough to hold such a hefty dip). To future recipe-makers, don't get confused about the vegan cream cheese: it says to use 1 and 1/2 16-ounce tubs, but the tubs are actually 8 ounces. This is a great recipe, though!
Archived comment by: uhblondie
So does that mean you use 1 1/2 8 oz. containers or 5 8 oz. containers (the total of 1 1/2 16 oz. containers)?
Archived comment by: sarchan
You would use 1-1/2 8 oz containers -- so buy 2 8 oz containers, and use all but half of one. Confusing, I know, but it will all be worth it! :-)
Archived comment by: uhblondie
