Vegan Recipe: Cheesy Baked Parmesan-Spinach Artichoke Dip

Summertime means picnics and potlucks, grilling and family gatherings. It also means more things to do and less time to do them. You need a dish and you need it now. And yes, it needs to be dairy free!

Check out this vegan Baked Parmesan-Spinach Artichoke Dip from The Healthy Voyager. This simple recipe can be whipped up in a matter of minutes and will hold nicely in a chafing dish at a party — if it even lasts that long.

Directions:

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Combine all the ingredients, except shredded cheese, in a large bowl, stirring until all ingredients are well incorporated. Scrape into the prepared casserole dish and sprinkle shredded cheese on top.

Bake for 20-25 minutes.

Transfer to a chafing dish and keep warm over a low flame. You can also use a small crock pot to keep warm and melty. Serve with pita chips, tortilla chips or cubes of sourdough bread.