Vegan Spinach Artichoke Dip for the Plant-based Diet

Spinach Artichoke Dip


(Inspired by "Yummy Vegan Spinach Artichoke Dip" at Food.com and "Healthy Vegan Spinach Artichoke Dip" at http://www.dailygarnish.com/recipes?recipe_id=6000030

• 1 box frozen spinach, or a 10 ounce bag, thawed and excess water squeezed out
• 1 14 oz jar artichoke hearts packed in water, drained
• 4 cloves garlic, roasted
• 1/4 cup vegan fat-free mayonnaise (Walden Farms)
• 1/4 cup non-dairy cream cheese
• 1/4 cup non-dairy sour cream
• 1/4 cup nutritional yeast flakes
• 1/4 cup almond milk, low-fat unsweetened
• 1/4 cup non-dairy cheddar shreds
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried parsley
• 1/2 teaspoon dried dill
• 1/4 teaspoon salt, or just a pinch
• 1/4 teaspoon pepper 

1/4 cup bread crumbs for topping, whole grain low fat variety
mixed with 2 tablespoons flaxseed meal

Combine ingredients in food processor, place into shallow baking dish and sprinkle with bread crumbs.  Bake at 300 degrees for 25 minutes or until heated through and golden brown.

This keeps well in refrigerator up to 2 days.  Tastes great served cold on crackers too!