Megan Cross, Global Animal
One of my favorite vegetarian recipes gets a vegan makeover. This week’s Meat-Free Monday recipe debuted at a vegan picnic and was a hit! This appetizer will wow the socks off any guest and is a breeze to prepare. Serve alongside BBQ tofu panini’s and red potato salad.
VEGAN SPINACH ARTICHOKE DIP
- 1 t. vegan butter or neutral oil
- 1 clove garlic, minced
- 1 small fennel bulb, minced
- 8 cups fresh spinach
- 1/2 lemon, zest finely grated
- 1 can artichoke hearts, drained and chopped
- 3/4 C. vegan cream cheese
- 3/4 C. vegan mayonnaise
- 1/2 C. nutritional yeast, optional
- pinch cayenne pepper
- Salt and Pepper
In a large skillet heat butter or oil, sautee garlic and fennel for about 3 minutes or until fragrant. Add spinach, stir until wilted (excess water will remain from the spinach, drain if desired). Add artichokes. Lower heat and stir in remaining ingredients until creamy. Add salt and pepper to taste and refrigerate for at least an hour. Serve with fresh veggies or pita chips for dipping. Enjoy!
More Megan’s Meat-Free Monday Recipes:
Gott! : )