Artichoke Spinach Dip

This dip is by far one of the best recipes I've come up with since becoming vegan. Try it for a delicious snack! I like it served warm and used French bread pieces for dipping, but tortilla chips or pita bread work fine too.

Ingredients

• 1 (14 ounce) can or frozen artichoke hearts, drained  
• ½ package frozen chopped spinach, thawed, drained
• 1 cup Tofutti sour cream
• 1/2 cup Vegenaise
• 1 cup Tofutti cream cheese
• 1/2 cup nutritional yeast
• 1/2 tsp. crushed red pepper
• 2 teaspoons garlic powder or granules
• 1 teaspoon onion powder or granules
• 1 teaspoon salt



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• ½ teaspoon pepper

Directions

1.     Preheat oven to 375 degrees F (190 degrees C).

2.     In food processor, mix together, sour cream, vegenaise, cream cheese, nutritional yeast, crushed red pepper, garlic powder, onion powder, salt and pepper.  Process until smooth. Add spinach and artichoke hearts. Pulse about 15 times, just until blended in. Pour into 9X9 oiled baking dish. Cover dish.

3.     Bake until heated through and bubbly, about 20 - 25 minutes.