I am a huge fan of dips. HUGE. I have been known on many occasions to make dip and eat it for lunch with crackers. New Years and Superbowl Sunday are my favorite days of the year because they are "snack-um" days, where my family and I eat nothing but appetizers and finger foods all day. So, when I say this is in the top 5 best dips ever, you need to take my word for it. And if that isn't enough, this dip was devoured by my ocean club, most of whom refuse to believe that vegan food can be any good at all. So I waited until they had all eaten half the bowl and then spilled the beans :-)
This recipe is a combination of
this one, and one given to my family by some friends.
Spinach-Artichoke Dip2 cans artichoke hearts, drained and chopped
1 small package frozen spinach, thawed and excess water squeezed out
3 cloves garlic, minced
8 oz. vegan cream cheese
8 oz. vegan sour cream
3/4 cup soy parmesan cheese (or ground almonds)
1 small can mild diced chiles
oregano and paprika to taste.
Mix everything together and bake at 350 degrees for about 25 minutes, until bubbly. Or dump everything in a small crockpot and warm on low heat.
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