A great lunch out with my best friend at my favorite vegan restaurant inspired me to veganize Hot Artichoke-Spinach Dip. Loved the Great Sage's version and remembered enjoying my friend's "back in the day" so here is a knock-off of both versions. (I had to do something fun indoors as it is SNOWING here in Maryland 2 days before Halloween!!! CrAzY!!) It's so gooood!!!!
Easy Going Artichoke Dip
1 can artichoke heart quarters, drained and chopped
1 box frozen chopped spinach, thawed and squeezed dry
1 cup Vegenaise (or your fav eggless mayo)
1 TBS plain soy milk
2-3 tsp. lemon juice, to taste
2 tsp. garlic powder
2 TBS finely minced yellow onion
a sprinkle or two of pepper and salt
Spray a deep dish pie plate with cooking oil. Preheat oven to 350 degrees. Mix all ingredients well and spoon into prepared dish. Bake for 30 minutes. Serve with simple tortilla chips or crostini. Leftovers would be great rolled up inside phyllo or crescent rolls.
*Vegenaise is my favorite brand of vegan eggless mayo. It is found in the refrigerated section of any natural food store or the bigger chains.
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