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.

The Best Hot Artichoke Dip

We tried this recipe at Anna Cash's house. It was delicious!!

Ingredients

• 1 8 oz block cream cheese (reg)
• 1 Cup Hellmann's Mayonnaise (reg)
• 1 Cup Grated Parmesan Cheese
• 4 oz can Mild Diced Green Chiles
• 12 oz Jar (or 2 - 7.5 oz jars) of Marinated Artichoke Hearts         

Directions
Preheat oven to 350 degrees F. Drain artichoke hearts, leaving a tiny bit of marinade behind. Mix all of the ingredients in a bowl. Pour into baking dish and bake on middle rack for approximately 30 minutes, until bubbling and starting to turn golden brown. Remove and serve with tortilla chips, baguette, crackers, whatever you like!

Can put it in a oiled crockpot and let it warm for 2-3 hours

5/13/20
1/2 block cream cheese
1/4c mayo
1/4c parmesan cheese
1/4c sour cream
1/2c  green chile enchilada sauce (or green chilies)
12oz chopped artichokes
14oz canned spinach (or fresh)
salt and pepper
Garlic powder

Put all ingredients on the stove top and heat up on the lowest setting, ready after 1/2 hour. Delicious!!!

Best Spinach Artichoke Dip

Pioneer Woman


3 Tablespoons Butter
4 Tablespoons Garlic, Minced
1 bag Spinach
Salt And Pepper, to taste
2 cans Artichoke Hearts, Rinsed And Drained
3 Tablespoons Butter (additional)
3 Tablespoons Flour
1-1/2 cup Whole Milk (more If Needed)
1 package (8 Ounce) Softened Cream Cheese
1/2 cup Crumbled Feta
1/2 cup Grated Parmesan
3/4 cups Grated Pepper Jack Cheese
1/4 teaspoon Cayenne
Extra Grated Pepper Jack
Pita Wedges, Tortilla Chips, Crackers, french bread

INSTRUCTIONS
Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside. 

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.   In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. 

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. 
Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly. 
Serve with pita wedges, chips, or crackers!

Amy said- I have substituted some plain yogurt, sour cream, and mayo in the place of some cream cheese