Spinach Artichoke Dip

Ready for kick-off! This easy-to-make dip will be a crowd favorite at any tailgate or game-time spread. Addictively delicious, you may want to make a double batch.

Spinach Artichoke Dip

Serves 6

1 cup artichoke hearts, thawed from frozen

½ cup spinach, wilted, drained and chopped

2 tablespoon red onion, minced

2 ½ tablespoons red bell pepper, finely diced

¼ teaspoon granulated garlic

⅓ cup Violife Cream Cheese

½ cup Only Plant Based! Garlic Mayo

¼ cup Only Plant Based! Sour Cream

½ teaspoon black pepper, fresh ground

½ teaspoon sea salt

1 ½  tablespoons lemon juice, fresh squeezed

⅓ cup Violife Parmesan Cheese, shredded

Place artichokes, spinach, red onion, red pepper and garlic in a food processor and pulse to chop until it is in half-inch or less pieces. Add remaining ingredients and pulse to a textured dip consistency. Transfer and serve with Only Plant Based! Garlic Mayo Crostini.

Recipe by Chef George Vutetakis