Pesto Sun Dried Tomato Spinach Dip

Pesto Sun Dried Tomato Spinach Dip

Servings: 4-6

Lactose Intolerant Vegan Allergen Friendly Dairy Free Gluten Free Vegetarian


1 tablespoon olive oil

5 ounces fresh baby spinach (or frozen spinach, thawed and squeezed of excess liquid)

8 ounces GO VEGGIE Cream Cheese

1/3 cup milk (use unsweetened almond or soy milk for lactose free/vegan version)

2 tablespoons pesto

1/3 cup julienned sun dried tomatoes (I used the jarred kind in oil)

2 cups GO VEGGIE Mozzarella Shreds, divided use

additional pesto and sun dried tomatoes for topping.


Preheat oven to 400 degrees F.

Heat olive oil over medium heat in a large skillet.

Add spinach and cook until completely wilted.

In a medium bowl, whisk together cream cheese, milk, and pesto.

Add sun dried tomatoes and 1 cup mozzarella shreds and stir to combine.

Spoon into large ramekin or small baking dish.

Top with remaining cup of mozzarella shreds.

Bake in preheated oven for 20-25 minutes, until dip is bubbling and cheese is melted.

Top with additional sun dried tomatoes and pesto.

Serve with pita chips or toasted baguette slices.


Greens & Chocolate