Ingredients

• 8 oz Dairy Free Cream Cheese, softened (227 g)
• ¼ cup Fresh Lemon Juice (60 mL)
• ¼ cup Nutritional Yeast (15 g)
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• 1 tsp Salt
• ¼ tsp Freshly ground black pepper
• 10 oz pkg Frozen Spinach, thawed and drained well (238 g)
• 14 oz can Artichoke Hearts, drained and coarsely chopped (240 g)

Instructions

1. Preheat oven to 350°F. Coat a 9 x 6-inch baking dish with olive oil. We used an oval dish that holds about 4 cups.
2. In a large bowl, combine dairy free cream cheese, lemon juice, nutritional yeast, onion power, garlic powder, salt and pepper; mix well.
3. Next, stir drained spinach and chopped artichoke hearts into the cream cheese mixture.
4. Bake for 15 minutes, or until slightly browned on top. Serve warm with your favorite crackers.