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Spinach and Artichoke Dip

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  • cooktimeCooking time25 min
  • preparation timePrep time15 min
  • servingsServingsPortions 12
Dairy-free Cream Cheese
dairy-free dip
Dairy-free shreds
recipe image Spinach and Artichoke Dip
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 1 package (8 oz.) frozen spinach, thawed and drained
  • 2 tablespoons flour
  • 8 ounces Violife Just Like Cream Cheese Block, softened
  • 1 cup Violife Vegan Mozzarella Shreds
  • 1 cup Violife 100% Vegan Just Like Grated Parmesan
  • 3 sprigs fresh thyme, chopped (plus additional for garnish)
  • 1 tablespoon lemon juice
  • 1 tablespoon white miso paste
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large skillet over medium heat. Add onion, garlic and salt and cook until softened, about 5 minutes.
  3. Add the artichokes and spinach and sauté until hot and bubbling and liquid has evaporated. Stir in flour and cook 2 minutes. Remove from heat and let cool.
  4. Stir in remaining ingredients. Pour mixture into 1-1/2 quart baking dish.
  5. Bake 20 minutes until the dip is hot and bubbly. Serve warm with your favorite dippers.

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