Vegetarian Spinach Artichoke Dip Recipe

Roughly chop the hearts into smallish chunks like what youd find in a dip. Drain the jar of artichoke hearts reserving the oil.

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Scrape the dip into a 1-quart baking dish and bake for about 30 minutes until just starting to brown around the edges.

Vegetarian spinach artichoke dip recipe. Combine 1 12 cups mozzarella sour cream 2 tablespoons Parmesan and next 6 ingredients through spinach in a large bowl. Transfer dip to the prepared baking dish. Bake at 350 for 30 minutes or until bubbly and golden brown.

Stir until well blended. Taste and season with salt and pepper. Gently stir in artichoke hearts and spinach.

Add the chopped chilli and coriander stalks cook for a minute then add 115g drained artichokes all the spinach two tablespoons of capers three of the spring onions all. Place the beans half of the chopped artichoke hearts garlic and. Mix the cashew cream with vegan cheese garlic basil garlic salt salt and pepper in a medium bowl.

Spoon mixture into a 1 12-quart baking dish. Add cooked spinach and artichokes to the food processor and pulse a few times just until incorporated. Sprinkle with remaining 12 cup mozzarella and remaining 2 tablespoons Parmesan.

To brown the top turn on the broiler and arrange the pan within 4 inches of the heat.

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