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Chickpea Spinach & Artichoke Dip

Ingredients

  • 1 400ml can chickpeas drained and rinsed
  • 1.5 cups (packed) chopped raw spinach
  • 3/4 cup plain unsweetened non-dairy milk I used cashew
  • 1/2 cup vegan mayo
  • 1/2 cup chopped marinated artichoke hearts
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • 2 tbsp dijon mustard I used grainy
  • 2 tsp olive oil
  • 2 tbsp vegan parm optional
  • 1/2 cup shredded vegan cheese to top optional

Instructions

  • Blend the chickpeas with the non-dairy milk until smooth.
  • Add it to an oven-safe dish with the rest of the ingredients (except optional shredded cheese) and mix well.
  • Top with the optional shredded vegan cheese.
  • Bake in a 400f oven for 15-20 minutes until thoroughly warm and the top is bubbling.
  • Enjoy with pita, tortilla chips and veggies!