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cheesy baked spinach artichoke “parmesan” dip

By on July 16, 2013
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From the Healthy Voyager.

Summer time is synonymous with chips and dips. Salsa, guacamole, hummus, etc, it’s all good slathered on chips, veggies and even crusty chunks of bread. Spinach artichoke dip is an American staple and is fabulous cold or hot! I’ve teamed up with Go Veggie to create a delicious dish featuring their new vegan Grated Parmesan and boy does it make for a tasty treat!

 

Ingredients

1 can (14 oz.) artichoke hearts, drained, chopped

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

1 cup Go Veggie Grated Parmesan Cheese

1 cup vegan mayonnaise

1 cup vegan sour cream

2 clove garlic, minced

1 tablespoon lemon juice

1/2 cup minced white onion

1 teaspoon fresh ground white pepper

Salt, to taste

½ cup Go Veggie Vegan Mozzarella Style Shreds, for topping

 

Directions:

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Combine all the ingredients, except shredded cheese, in a large bowl, stirring until all ingredients are well incorporated. Scrape into the prepared casserole dish and sprinkle shredded cheese on top.

Bake for 20-25 minutes.

Transfer to a chafing dish and keep warm over a low flame.  You can also use a small crock pot to keep warm and melty. Serve with pita chips, tortilla chips or cubes of sourdough bread.

 

Carolyn_girl_Rev.Final_-300x259The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time! www.healthyvoyager.com

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