Vegan Spinach & Artichoke Dip:

How's everyone doing? Getting excited for Christmas? I know that I am...I just have a few projects that I'm hoping to finish up before it comes. Fortunately, however, I'm done for the semester. I only have one semester left of law school! I never thought that this day would come! We went out downtown last night to celebrate, and I'm definitely looking forward to getting a little more time to relax at home with my family.

I've been wanting to make vegan spinach and artichoke dip for a long time now. I was going to use cashew cheese for this, but I didn't have any, so I used Tofutti Better Than Cream Cheese instead to save time. Of course, you can use this dip on more than chips. Use it as a sauce on anything from pasta to the flat bread pizza that I have pictured below.

Ingredients:

2 1/2 cups spinach

1 (15oz.) can quartered artichokes 

2/3 cup Tofutti Better Than Cream Cheese

1/3 cup water

1/4 cup fresh parsley

1 shallot, sliced 

3 to 5 cloves garlic, chopped

1 tsp. olive oil

1/2 tsp. lemon juice

1/4 tsp. salt

Instructions:

1. Add the garlic, shallots, olive oil, salt, and artichokes to a large saucepan. Saute on medium heat for about 7 minutes. Add the spinach and the 1/3 cup of water, and continue cooking until the spinach is wilted and cooked, 5 to 7 minutes.

2. Add the spinach and artichoke mixture, the Tofutti cream cheese, parsley, and lemon juice to your food processor. Process the mixture until it is smooth an creamy, and enjoy!