I loved the Spinach and Artichoke dip at my local Whole Foods, but it contained dairy and soy. Since it wasn’t going to work for me any longer I tried to create my own version. This is somewhere between a dip and a spread so if you have weak crackers, you may want to thin it out with water, a milk, coconut milk yogurt or more mayonnaise.

If you need it vegan you can swap Vegenaise for the Hain’s Safflower mayonnaise.

This is a really good dip. As in “Oh wow I love that dip I am having this much now please take it away from me” good. It isn’t the Whole Foods dip…but it is in the neighborhood.

1 lb frozen spinach (a bag) thawed, drained and squeezed dry (about 1 cup packed)
2 12 oz jars artichoke hearts
3/4 cup either Hains Safflower mayonnaise OR Vegenaise
1/2 tsp garlic powder
1/3 cup Daiya mozzarella
1/2 tsp cayenne
1/4 tsp salt

Immersion blender (a food processor would probably also work, but I haven’t tested it. A regular blender does not work)
Large non-reactive bowl
Measuring cups and spoons

Drain artichoke hearts
Squeeze dry spinach
Put spinach and artichoke hearts in a bowl.
Pulse the stick blender until the spinach and artichokes are very small and thorougly mixed.
Add the remaining ingredients
Mix with stick blender