Vegan Spinach Artichoke ‘Cheese’ Dip

This melty deliciousness is the epitome of comfort food and always disappears whenever I make it. Perfect for Holiday gatherings and sharing with your tribe.

30 min | 10 min prep (makes about 5 to 6 cups)

1 or 2 packages of vegan cream cheese (2 if you're expecting a crowd)

1/3 Cup vegan mayo

2 Tablespoons fresh lemon juice

2-3 cloves of garlic (minced)

2 teaspoons vegan Worcestershire sauce or soy sauce (I never have Worcestershire on hand)

1 12 ounce can of artichoke hearts, drained and coarse chopped

1/2 Cup vegan mozzarella shreds

1/2 Cup vegan Parmesan shreds (or more mozzarella if you can't find vegan Parmesan)

2 Tablespoons nutritional yeast (optional)

Salt and pepper to taste (can add optional red pepper flakes for heat, your favorite hot sauce or smoked paprika to kick it up a notch)

1/4 Cup finely chopped onion

About 2 cups of chopped spinach (I use fresh but you could use a 16 oz bag of frozen spinach)

Mix all ingredients together in a large bowl. Transfer to a baking dish (approximately 9x12) Top with extra cheese shreds and black pepper.

Bake in a preheated 400 degree oven for about 20 to 25 mins until hot and bubbling. Can broil the top for a couple of minutes to brown the top and get the cheese extra melty.