Artichoke and almond cream cheese dip

Vegan Spinach Artichoke Cups

Mini fillo shells (phyllo)
1 c Frozen spinach
1 can Canned artichoke hearts
1/4 cVegan mayonnaise
1 recipe of cream cheese
1- T Lemon juice
1/4 t Garlic 
1/4 t onion powder
1/8 t Paprika
Crushed red pepper
Salt & pepper

I didn't have (Panko breadcrumbs and Nutritional yeast (or vegan parmesan)

Make the filling

Make sure to thaw out your spinach and squeeze out the excess water. You can use fresh spinach if preferred, just cook it down to about 1 cup. Make sure the liquid is drained as well. Now finely chop and add to a large mixing bowl.

Now rinse the canned artichoke hearts and drain really well (to avoid a watery dip). Finely chop them and add to the large mixing bowl.

Add the vegan mayonnaise, vegan cream cheese, lemon juice, breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, crushed red pepper, salt, and pepper. Combine well.

Place in preheated oven and bake for 10-12 minutes at 375° F (190° C). Bake until filling is heated throughout. Serve immediately. Sprinkle with more vegan parmesan if desired.

You can make these Spinach Artichoke Cups ahead of time too. Just make the dip the 1-2 days before and place in an airtight container. Store in the fridge. When ready, just fill up the frozen fillo shells and bake as usual.

They freeze really well too. Just fill up the fillo shells and place them back in the trays they came in. Once frozen, they can be stored in an airtight container. Freeze for 2-3 months. Baking time may need to be increased by 5-10 minutes.