Hot dip artichokes and spinach (vegan)

Jasmine Cuisine noffers us a hot dip vegan artichokes and spinach with mayonnaise Mama Yo! Ingredients 1 cup of vegetable mayonnaise MamaYo! 1/2 cup of vegetable cream cheese (or alternatively, semi-firm tofu) at room temperature 1/4 cup of nutritional yeast 1 cup of artichoke hearts in oil, well drained 275 grams of frozen spinach, thawed …

Jasmine Cuisine noffers us a hot dip vegan artichokes and spinach with mayonnaise Mama Yo!

Ingredients

1 cup of vegetable mayonnaise MamaYo!
1/2 cup of vegetable cream cheese (or alternatively, semi-firm tofu) at room temperature
1/4 cup of nutritional yeast
1 cup of artichoke hearts in oil, well drained
275 grams of frozen spinach, thawed and well drained
1 garlic clove, crushed
1 teaspoon chilli pepper or fresh red pepper, finely chopped
Smoked paprika, to garnish
Nutritional yeast, to garnish

PREPARATION

STEP 1

Preheat oven to 375F

STEP 2

Combine vegetable mayonnaise, vegetable cream cheese and nutritional yeast together in a large bowl. Stir vigorously with a whisk until well blended (if tofu is used, smooth it with a blender or food processor before adding to the rest of the ingredients)

STEP 3

Sponge the spinach thoroughly to remove the maximum amount of moisture. Add to the creamy mixture. Blot the artichoke hearts and cut into pieces. Add to the creamy mixture

STEP 4

Add garlic and chilli and mix until all ingredients are well combined

STEP 5

Pour into a shallow pyrex dish and sprinkle the surface with smoked paprika and nutritional yeast

STEP 6

Bake for 20 to 25 minutes, or until the dip is slightly browned and bubbling in places.Serve immediately, with chips or raw vegetables