Vegan spinach artichoke dip
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
INGREDIENTS
- 100 g frozen spinach, defrosted
- 120-150 g canned artichokes
- 150 g bedda Creamy Spread Plain or with herbs
- 50 g bedda Grated Gouda Style
- 35 g bedda Garlic Aioli or Mayo
- 50 g Vegan Sour Cream (or use more bedda Creamy Spread)
- 2 cloves of garlic, chopped
- 1 tablespoon onion powder
- 1 squeeze of lemon juice
- Spices Salt, pepper
INSTRUCTIONS
1
Preheat oven to 200 °C.
2
Squeeze as much water out of the defrosted spinach as possible. Coarsely chop and put in a bowl.
3
Chop the artichokes into smaller pieces and add to the spinach.
4
Add bedda Creamy Spread, bedda Grated Gouda Style, bedda Garlic Aioli, vegan sour cream, minced garlic, onion powder, a squeeze of lemon juice and a big pinch of salt and pepper. Then mix well.
5
Put the dip in an oven-safe bowl. Instead of one large one, you can also take several smaller ones.
6
For 20-25 minutes, bake the dip until the cheese melts and begins to form bubbles.
7
Serve while still warm with crackers and veggies for dipping.
8
Tip: The spinach-artichoke dip is also delicious cold and makes a good spread.
