1/2cto 1 C Vegan Mayonnaisesuch as Just Mayo or Vegenaise
***Can't find vegan Mayonnaise? Make your own! Combine 4oz Silken Tofuor soft, 2Tbl Lemon Juice, 2 tsp Dijon Mustard, 1 C Oil and Salt in a blender until smooth)***
1/2cVegan Cream Cheesesuch as Tofutti, softened
***Can't find vegan Cream Cheese? In this recipeyou could substitute an avocado, silken tofu or even canned coconut cream - that is, the solids that form in the can when refrigerated over night. Discard the liquid or use in a smoothie!)***
1cVegan Parmesansuch as GO Veggie! or Parma, plus more for topping
***Can't find vegan Parmesan? Try combining 1/2 C raw cashews or walnuts with 2 Tbl nutritional yeast and 1/2 tsp salt in a food processor***gives that "cheesy" flavor
15ozCan of Artichoke Heartsdrained, patted dry and quartered
8-9ozFrozen Spinachdefrosted, drained, patted dry and chopped
1tbspPimentosyou could also use red peppers here
1cloveGarlicminced, optional and to taste
Soften the cream cheese so it's easier to mix.
Preheat the oven to 350 degrees.
Lightly spray a baking dish with cooking spray. Set aside.
Combine the cream cheese, mayo and parmesan in a large bowl.
Squeeze the spinach of all moisture. Chop and add to the cream cheese mixture.
Drain the artichokes, pat dry and chop into quarters. Add to the cream cheese mixture.
Add the pimentos and minced garlic, mixing until well combined.
Spoon into prepared baking dish. If the dish is very full, place the baking dish onto a baking sheet to catch any liquids that might boil over.
Top with additional parmesan, paprika and parsley.
Bake until golden and bubbly. About 20-25 minutes depending on your oven.