SwimOutlet.com

2 cans (14 oz each) artichoke hearts in water, rinsed, drained and coarsely chopped
½ cup Veganaise
¼ cup parmesan cheese (Soya Kaas), plus more for topping
1 TBL fresh lemon juice
1 clove garlic (press through garlic press)
2 scallions

Preheat over to 450 degrees. In food processor or kitchenaide stand mixer, place half the chopped artichokes, veganaise, ¼ cup parmy, lemon juice and garlic. Process until smooth.

Add scallions and remaining artichokes. Pulse or blend for 30 seconds to combine. Transfer to 1 quart baking dish or use individual ramekins. Top with a light sprinkling of parmy.

Place baking dish on cookie sheet to prevent spills. Bake 35 minutes until golden and bubbling. Serve with Stacy’s Pita chips or crudités
(bell pepper is my favorite). Any leftovers heat up well in the
microwave the next day (try 30 sec intervals).

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 minute until slightly golden brown. Serve with Stacy’s Pita Chips, tortilla strips, multi-colored bell pepper sticks or other fresh raw veggies.