Cheesy Baked Parmesan Spinach Artichoke Dip

Cheesy Baked Parmesan Spinach Artichoke Dip

Lactose Intolerant
Recipe Directions
Nutrition Information


  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 1 cup GO Veggie! Dairy Free Grated Parmesan Topping
  • 1 cup vegan mayonnaise
  • 1 cup vegan sour cream
  • 2 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 cup minced white onion
  • 1 teaspoon fresh ground white pepper
  • Salt, to taste
  • ½ cup GO Veggie! Dairy Free,Vegan Mozzarella Style Shreds, for topping


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