Ingredients
Scale
- 1 teaspoon oil
- 3 cloves garlic (chopped)
- 10 ounces fresh baby spinach
- 16 ounces vegan cream cheese (room temperature)
- ⅓ cup vegan mayo
- 1 (14-ounce) can artichoke hearts (drained and chopped)
- ¼ cup nutritional yeast
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pan, heat oil over medium heat. Sauté chopped garlic for about 2 minutes until browned, then add spinach and cook until wilted.
- In a baking dish, mix together vegan cream cheese, vegan mayo, chopped artichoke hearts, nutritional yeast, sautéed spinach, salt, and black pepper until fully blended.
- Bake in the preheated oven for 15-20 minutes or until hot and bubbly.
- Remove from the oven and serve warm with crunchy veggies or toasted bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 155
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg