Artichoke and Spinach Dip
1 - 8 oz. container Tofutti cream cheese (soy) OR dairy cream cheese
1 - 14 oz. jar artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed
1/4 cup Veganaise (or mayonnaise)
1/4 parmesan cheese (vegan version is made from chopped almonds and nutritional yeast)
1 garlic clove, minced
1/2 tsp. dried basil
1/4 tsp. garlic powder
Salt to taste
Mix all ingredients together until creamy. Serve on toast points or in a hollowed out bread bowl.
No comments:
Post a Comment