Updated: Feb 23, 2020
To make this simple yet delicious vegan spinach and artichoke dip, these are the ingredients you'll need:
10 oz pack of fresh spinach
1 bag of Daiya mozzarella cheese
1 7.5 oz jar of marinated artichoke hearts
1/2-1 cup of cashew sour cream (see recipe here for cashew cream)
4 cloves of minced garlic
1 small-medium onion
1/2 cup of water (optional)
Garlic Powder (optional)
Chop up your onion and mince your garlic and set aside.
Drain your artichoke hearts and then chop into small chunks (discard any tough pieces) and then set aside.
Preheat a large skillet over medium-high heat.
While your skillet is preheating, rinse your spinach to give it a light cleaning before use.
Add wet spinach into skillet and combine with chopped onion, minced garlic and chopped artichoke hearts; let simmer for about 5-10 minutes until spinach has cooked down and onions are translucent.
Pour bag of cheese into the skillet and mix it well to fully incorporate it with the other ingredients.
Once the cheese is completely melted, add the cashew sour cream, and stir until a thick, creamy consistency is achieved. If you need to thin in it, add water.
Season with salt, pepper and garlic powder to taste and then enjoy with your favorite tortilla chips, crusted bread or pita bread chips.