Ingredients
12
12 servings
- •1 (8 ounce) tub almond cream cheese alternative spread
- •¼ cup coconut yogurt
- •⅔ cup frozen chopped spinach, thawed and drained
- •½ cup vegan shredded Parmesan-style cheese
- •1 ½ teaspoons garlic powder
- •1 teaspoon Italian seasoning
- •1 (14 ounce) can artichoke hearts, drained and chopped
- •salt and ground black pepper to taste
- •1 teaspoon extra-virgin olive oil
- •¼ cup shredded vegan mozzarella-style cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper.
- Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella.
- Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.
Nutritional Facts
Per 12 servings
- Calories: 128
- Carbohydrate: 8g
- Fat: 10g
- Fiber: 5g
- Protein: 5g
- Sugar: 0g
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