Dairy-Free Spinach and Artichoke Dip with Tortilla Chips

Ingredients

• about 285 g Frozen spinach, thawed and squeezed dry
• about 400 g Artichoke hearts, quartered
• about 225 g Dairy-free cream cheese
• 1/2 cup Dairy-free sour cream
• 1/4 cup Vegan mayonnaise
• 2 cloves Garlic, minced
• 2 tbsp Nutritional yeast
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1 bag Tortilla chips

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large bowl, combine the about 285 g of thawed and squeezed dry frozen spinach, the about 400 g of quartered artichoke hearts, the about 225 g of dairy-free cream cheese, the 1/2 cup of dairy-free sour cream, the 1/4 cup of vegan mayonnaise, the 2 cloves of minced garlic, the 2 tbsp of nutritional yeast, the 1/4 tsp of salt, and the 1/4 tsp of black pepper.
3. 3Stir all the ingredients in the large bowl thoroughly until they are well combined and form a uniform mixture.
4. 4Spoon the combined spinach and artichoke mixture into a baking dish.
5. 5Bake the dip in the preheated 175°C oven for 20 minutes, or until the dip is heated through and visibly bubbly around the edges.
6. 6Carefully remove the baking dish from the oven. Serve the warm dip immediately with the 1 bag of tortilla chips.

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