Spinach Artichoke Dip

1 cup plain soy milk
1 tablespoon of garlic (or 2 cloves)
1 tablespoon of vegan butter
1 package frozen spinach
2 cups canned artichoke hearts
1 package (8 ounces) vegan cream cheese
1 package (12 ounces) vegan sour cream
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon ground pepper
1 package (10 ounces) vegan Monterey Jack cheese

  1. Boil a cup of soy milk (we’re going to reduce this by half)
  2. Turn stove on high
  3. While that’s boiling away, mince about a tablespoon of garlic or about 2 cloves
  4. Add about a tablespoon of vegan butter
  5. Put that on medium high
  6. Once this gets hot, add our garlic
  7. Stir this around, and we just want brown it.
  8. Take 1 package of spinach, frozen spinach (re-hydrate it, i added hot water and i drained it, and i squeezed out all the water) make sure we’re working with dry spinach
  9. Add about 2 cups of artichoke to our spinach (i got these from the can, which is fine. They’re, they’re soaked in oil, and what i did was i soaked it in water and i rinsed off all the oil)
  10. Add 1 package of vegan cream cheese
  11. Add 12 ounces of a vegan sour cream
  12. Give this a quick mix
  13. Add 1 teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon of ah mustard powder
  14. Add fried garlic
  15. Cut about a third of vegan cheese and just leave it to the side
  16. Grate the rest of vegan cheese
  17. Add grated vegan cheese in our dip
  18. Mix it
  19. Slice cutted vegan cheese about ⅛ of an inch
  20. Add our soy milk into our mixture
  21. Pour the mixture using a 9 x 9 baking pan
  22. Cover the top using sliced vegan cheese
  23. Put this in the oven for 20 minutes for 400 degrees
  24. Cut out a little section and put in the bowl
  25. Put our bagel chips around
  26. Ready to serve

This will be a nice partner for bagels… as well the herbed bagel posted at vegan pastry