Spinach and Artichoke Casserole
3 Packs Frozen chopped spinach, defrosted (10oz)
1 Can Native Forest® Quartered Artichoke Hearts
1/2 lb. Vegan cream cheese
2 Tbsp. Vegan mayo
6 Tbsp. Plant-based milk
4 Tbsp. Olive oil
1/3 Cup Vegan parmesan cheese
- Preheat oven to 395ºF.
- Drain the artichokes and place on the bottom of a 3-quart casserole dish.
- Squeeze the spinach dry and layer on top of the artichokes.
- Blend the vegan cream cheese, vegan mayo and oil until light and fluffy.
- Gradually add the milk while beating.
- Spread this mixture over the spinach and sprinkle with cheese and the black pepper (if desired).
- Bake casserole uncovered for 40 minutes or until top is lightly browned.
