Impress all your friends with this extra creamy and rich vegan Spinach Artichoke Dip - a warm dip or spread that is perfect for your next party.
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Preheat the oven to 375.
Drain all the excess water out of the thawed spinach and place in a large bowl with the vegan sour cream, artichoke hearts, and garlic. Stir to combine.
Add vegan cream cheese, 3/4 cup vegan parmesan, and pepper. Stir again until all the ingredients are evenly distributed.
Transfer the dip into an 8" cast iron skillet or similar sized baking dish. Bake for 25 minutes until light brown and bubbling slightly underneath.
Turn oven to broil and broil for 2-3 minutes to get the top a slightly darker brown. Remove from oven and serve immediately with a toasted baguette or crackers.
Serving and Storing - Serve it warm with fresh baguette, crackers, or vegetables. Store leftover spinach dip in the refrigerator for up to 5 days. It can be eaten cold or gently warmed up in the oven or microwave.
Make in Advance - You can prepare the dip the night before. Before baking it, cover it and place it in the refrigerator. Pull it out to bake the next day.