1 8oz container Tofutti Better Than Cream Cheese
1 14oz can artichoke hearts, rinsed, drained and chopped
1 10oz box frozen chopped spinach, thawed, rinsed and squeezed to remove excess water
1/2 cup Veganaise
1/2 cup parmesan cheese (vegan brand I like for this is Soya Kaas), plus more for garnish
1 clove garlic, pressed through garlic press

In a medium bowl, mix all ingredients with an electric mixer on low and then medium speed until combined. Spread mixture in a 9-inch pie tin. Sprinkle top with the additional parmesan Soya Kaas.

Bake at 350 degrees F for 25 minutes. I like to broil the top for 1 minuteĀ until slightly golden brown. Serve with Stacy’s Pita Chips, tortilla strips, multi-colored bell pepper sticks or other fresh raw veggies.

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