HOT Spinach & Artichoke Dip

k guys, i am uber happy with how this recipe turned out! it’s lactose-free no doubt, and i’m working on making it completely dairy-free yet still as yummy and creamy as this one. all lactose and dairy-free items are naaaawt created equally of course, but here is the lactose-free brand i recommend for this recipe:

Facetune-202107115446233379723592902 (1).jpg

Facetune-20210711525471327157635384 (1).jpg

I feel like I ate 80% of this dip by my darn self, y’all!!!!! I just couldn’t stop dipping. crackers, veggies, pita chips…. whatever you decide to dip with, take a pic and tag me so i can see!

Hot Spinach & Artichoke Dip

Yield: 8

Author: Leah K. Egwuatu

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Ingredients

8 oz lactose-free cream cheese
1/4 cup lactose-free sour cream
1/4 cup light mayo
2 garlic cloves, minced
1/2 yellow onion, minced
2/3 cup vegan parmesan, shredded
1 cup lactose-free white cheddar, shredded
cracked black pepper to taste
1/4 - 1/2 tsp seasoned salt (to taste)
10 oz bag frozen spinach, thawed and drained of excess water
1 - 13.5 oz can artichokes, chopped

Instructions

preheat oven to 350
coat non-stick skillet with olive oil spray set to medium low heat
add minced onion and sauté for 4-5 min until fragrant and translucent
add garlic and sauté for only 1-2 min; be careful not to burn!
*important* ensure sure the spinach and artichokes are both drained of all excess liquid so the dip will be creamy and not watery.
in a large mixing bowl, add all ingredients including sautéed onion and garlic. set 1/2 cup of the shredded cheese aside a mix ingredients well until combined with mixing spoon.
coat baking pan with no stick cooking spray and add mixture; smooth out evenly into one layer and sprinkle remaining shredded cheddar evenly across the top
cover with foil and BAKE for 30 min in the oven
remove foil and BROIL on low for 10 more minutes or until the cheese begins to melt and brown.
grab your crackers and get ta' dippin'