Vegan Spinach Artichoke Dip
This Vegan Spinach Artichoke Dip is perfect for a crowd or to enjoy all by yourself. Dip with tortilla chips or crackers. Top 8 Allergen Friendly.
Servings: 10 servings
Calories: 224kcal
Ingredients
- 1 cup vegan Mozzerella
- 1 cup vegan parmesan Cheese
- 1 cup vegan mayo
- 4 oz vegan cream cheese
- 3 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ tsp onion powder
- 2 cups fresh spinach, roughly chopped
- 1 can quartered artichoke hearts, drained and chopped
Instructions
For the slow cooker
- Add all ingredients together and stir until combined.
- Turn the crockpot on low 30 minutes before ready to serve.
- Stir again before serving.
- Either leave on low and watch or turn off after 1 hour of being on so it doesn't burn.
For skillet method
- Over medium low heat, combine all the ingredients, except the spinach and artichokes and stir until the cream cheese is melted.
- Add in spinach and artichokes.
- Stir together and let cook for 5-7 minutes, stirring to avoid burning until spinach has wilted.
- Serve.
Nutrition
Calories: 224kcal | Carbohydrates: 5g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Sodium: 327mg | Potassium: 37mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1015IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg
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