This dip is amazing and super easy. I have artichokes growing in my garden so I roasted two, chopped them up and used both hearts. You can also get artichoke hearts at the grocery store.
3/4 cup chopped artichoke hearts
1 cup spinach
1 tub tofutti cream cheese
1/3 cup veganaise
1/3 cup shredded daiya cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon dried chopped parsley
Chop the spinach and artichoke hearts and set aside.
In a medium sized bowl combine cream cheese and veganaise and stir until combined.
Stir in spices and daiya cheese.
Then fold in spinach and artichoke hearts.
Serve immediately or refrigerate for later use.