Spinach and Artichoke Dip
![cooktime]()
Cooking time25 min![preparation time]()
Prep time15 min![servings]()
ServingsPortions 12
- 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
- For the marinade combine all ingredients and whisk together. Set aside.
- For the crispy breadcrumbs, heat the Flora plant butter in a frying pan, add the breadcrumbs, rosemary and garlic and sauté for 3-5 mins until golden. Remove from heat and set aside.
- For the pasta sauté the mushrooms in 2 tbsp olive oil for 5-7 mins until golden. Add the spinach for a further 2-3 mins and pour over the chili marinade. Add the Violife Just Like Cream Cheese Original and whisk until creamy.
- Meanwhile boil pasta according to instructions. Sieve and keep ½ cup of water, adding it to the pasta sauce. Whisk constantly until combined.
- Use tongs to make small nests with the pasta, place on a plate and pour the creamy mushroom sauce on top. Alternatively, you can add the pasta straight to the creamy sauce and then serve.
- Sprinkle with breadcrumbs, red pepper flakes and grated Violife Just Like Parmesan.
