Baked Spinach and Artichoke Dip with Turkey Tail Mushroom

Posted by Shaní Galarza on

Baked Spinach & Artichoke Dip with Certified Organic Turkey Tail Superfood Medicinal Mushroom
    

Baked Spinach & Artichoke Dip with Turkey Tail Mushroom (Vegan, Gluten Free)

Ingredients:

  • 1 can artichoke hearts
  • 1 cup spinach (chopped)
  • 1 cup vegan mayonnaise (we like follow your heart)
  • 1 cup vegan cream cheese or vegan ricotta
  • 1 tsp Turkey Tail mushroom
  • 1 cup vegan parmesan cheese divided
  • 1 garlic clove minced
  • 1/4 tsp paprika

Directions:

  1. Preheat oven to 350 Degrees or 175 Celsius.
  2. Use your favourite cooking spray to lightly coat your baking dish of choice.
  3. Drain and pat dry the artichoke hearts.
  4. Cut artichoke hearts into quarters.
  5. Mince garlic clove.
  6. Add all ingredients (only using 3/4 cup vegan parmesan) into a bowl and mix together well.
  7. Transfer ingredients into a baking dish and top off with the leftover Parmesan and a sprinkle of paprika.
  8. Bake for 25 minutes or until golden brown.
  9. Serve warm with your favourite tortilla chips or crackers.
  10. Enjoy your delicious baked spinach artichoke dip with Turkey Tail mushroom!


Baked Spinach & Artichoke Dip recipe with certified organic Turkey Tail Mushroom (Vegan, Paleo, Gluten Free)

Baked Spinach & Artichoke Dip recipe with certified organic Turkey Tail Mushroom (Vegan, Paleo, Gluten Free)



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