Vegan Spinach Artichoke Dip w/ Roasted Red Peppers
Author: Whitney English
Recipe type: Side, Appetizer
Cuisine: Dip
Prep time:
Cook time:
Total time:
Serves: 16
- 1 Batch Vegan Nacho Cheese Dip
- ½ C. Unsweetened Silk Soy (or Almond) Milk
- 2 -15 oz. Cans Artichoke, drained + chopped
- 2 C. Frozen Spinach, thawed + drained
- ½ C. Roasted Red Pepper, chopped
- ¼ C. Onion, chopped
- Salt + Pepper to taste
- Smoked Paprika (optional)
- Make sure frozen spinach is totally thawed. Press any excess water out using a spoon or paper towels.
- In a saucepan, add incorporate all ingredients into warm vegan nacho cheese dip.
- Pour into a baking dish and bake at 375 for about 25-30 minutes.
- Sprinkle with smoked paprika for garnish.
- Serve with veggie sticks or pita chips.
- Enjoy!
You can make the cheese dip ahead of time, just reheat in a saucepan before adding the other ingredients.
Serving size: 1/16 Calories: 52
Recipe by Whitney E. RD at https://www.whitneyerd.com/2015/09/vegan-spinach-artichoke-dip-with-roasted-red-peppers.html
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