Serves: 2 Cups
1 cup Vegan Mayonnaise
½ cup Vegan Cream Cheese, softened
1 cup Vegan Parmesan, plus more for topping
15 oz. Can of Artichoke Hearts, chopped
8-9 oz. of frozen Spinach (defrosted, drained, and chopped)
1 Tbls of diced Pimentos (I used red pepper but you could also skip this step)
Minced Garlic, optional and to taste
Paprika, for garnish
Parsley, for garnish (I added parsley to my dip as well)
Soften the cream cheese so it's easier to mix.
Preheat the oven to 350 degrees.
Lightly spray a baking dish with cooking spray. Set aside.
Combine the cream cheese, mayo and Parmesan in a large bowl.
Squeeze the spinach of all moisture. Chop and add to the cream cheese mixture.
Drain the artichokes, pat dry and chop into quarters. Add to the cream cheese mixture.
Add the pimentos and minced garlic, mixing until well combined.
Spoon into prepared baking dish.
Top with additional Parmesan, paprika and parsley.
Bake until golden and bubbly.
Serve hot with tortilla chips.