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
- Boil a cup of soy milk (we’re going to reduce this by half)
- Turn stove on high
- While that’s boiling away, mince about a tablespoon of garlic or about 2 cloves
- Add about a tablespoon of vegan butter
- Put that on medium high
- Once this gets hot, add our garlic
- Stir this around, and we just want brown it.
- 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
- 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)
- Add 1 package of vegan cream cheese
- Add 12 ounces of a vegan sour cream
- Give this a quick mix
- Add 1 teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon of ah mustard powder
- Add fried garlic
- Cut about a third of vegan cheese and just leave it to the side
- Grate the rest of vegan cheese
- Add grated vegan cheese in our dip
- Mix it
- Slice cutted vegan cheese about ⅛ of an inch
- Add our soy milk into our mixture
- Pour the mixture using a 9 x 9 baking pan
- Cover the top using sliced vegan cheese
- Put this in the oven for 20 minutes for 400 degrees
- Cut out a little section and put in the bowl
- Put our bagel chips around
- Ready to serve