This is my favorite spinach artichoke dip in the world! My dad has been making it for special occasions since before I can remember. This recipe uses parmesan cheese which is not technically dairy free, but it is very low in lactose. So, this dip is creamy, garlicky, and ridiculously tasty, it is good with corn chips, rice crackers, or a GF baguette. If you can eat gluten, wheat thins and toasted French bread are incredible! I accidentally typed inedible instead of incredible 🙂
Prep Time: 20-30 minutes
|2 cans||Quartered artichoke hearts, chopped into small bits|
|10 oz||Frozen chopped spinach|
|16 oz||Tofutti (Dairy free cream cheese substitute)|
|1 cup||Grated parmesan cheese|
|1 teaspoon||Crushed red pepper flakes (or sub a dash of cayenne if you want to spice it up)|
|1 teaspoon||Garlic powder|
Step 1: In a medium sized sauce pan, combine two cups of cool water, artichoke, and spinach.
Step 2: Bring to a boil, simmer at medium heat until vegetables are tender (about ten minutes).
Step 3: Drain in a fine mesh colander when done.
Step 4: In a microwave safe bowl, microwave tofutti until just hot.
Step 5: Stir the spinach artichoke mixture into the tofutti.
Step 6: Add the remaining ingredients and stir until well combined.
Step 7: Enjoy!