Spinach and Artichoke Dip

High in flavor and low in fat, this dip satisfies the creamy, cheesy, ooey- gooey chips and dip lover!

1 can artichoke hearts
3 tbsp of minced garlic
1/2 bag of frozen spinach
3 tbsp tofutti cream cheese
1 tbsp vegan mayonnaise (see recipe above)
1 tbsp tofutti sour cream
1/4 cup of Daiya cheese
1 tbsp olive oil



In a medium size pan saute garlic in olive oil. Add drained artichoke and break them up a bit on the pan. Next add frozen spinach and cook until all the water comes out. Throw it all in the food processor and pulse a few times to combine. Top with cream cheese, sour cream, mayonnaise and Daiya cheese. Mix for 5-10 seconds or just until all ingredients are mixed through. Don't over do it or you'll end up with paste. Notice I didn't add any salt? It's because my homemade mayo is really salty this time around. Add salt to taste.
I top with a bit more Daiya cheese and bake it in the oven on 350º for 15-20 minutes. Serve hot or cold.