Vegan Spinach & Artichoke Dip

Yields 3 cups

Ingredients

• 10 oz. fresh spinach, chopped
• 2 cans of artichoke hearts
• half cup vegan mayo
• half cup cup tofutti sour cream, plain
• Sea salt
• Freshly ground pepper

Preheat oven to 350 degrees. Lightly steam spinach, drain & squeeze out all water. Mix all ingredients and bake in greased casserole dish and bake for 30 to 40 minutes.

I enjoy serving this dish with toasted spinach lavash. I cut them into triangles. It is also very tasty with raw onion crackers.