Enjoy a classic appetizer once again! This hot dip is gluten, egg and dairy free!
8 ounces fresh spinach
Two 14 ounce quartered artichoke heart cans
4 ounces grated Violife Parmesan cheese
Two 8 ounce bags Violife shredded mozzarella cheese
8 ounce Kite Hill chive cream cheese
1/2 cup Hellman's vegan mayonnaise
1/3 cup vegan sour cream
1/2 cup diced green onions (green parts only)
2 1/2 tablespoons garlic oil
1/2 teaspoons salt
1/4 tsp garlic powder
1/2 teaspoon black pepper
Preheat oven to 400°F.
Mix 1/4 cup parmesan and 1/2 cup mozzarella and set aside.
In a large pan, toss 1 1/2 tablespoons garlic oil in the spinach. Cook on medium until all the leaves are wilted and do not overcook.
Take the pan with the cooked spinach off the heat. Add in the remaining parmesan cheese, remaining mozzarella cheese, cream cheese, sour cream, mayo, 1 tablespoon garlic oil, salt, garlic powder, black pepper, artichokes and green onions.
Placed the pan back on the heat. Cook on medium, low and stir until all the ingredients are fully mixed and melted.
Using a 2 1/2 quart square or round baking dish, add the melted spinach dip. Even out the mixture. Sprinkle on the parmesan/mozzarella mixture you set aside earlier. Sprinkle black pepper on top.
Bake for 30 minutes. Let cool for 5 minutes. Serve with chips, crackers or bread.