Baked Spinach & Artichoke Dip with Turkey Tail Mushroom

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 (we like kite hill almond milk ricotta)
• 1 tsp Turkey Tail mushroom extract powder
• 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 favorite 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 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 favorite tortilla chips or crackers.
10. Enjoy your delicious baked spinach artichoke dip with Turkey Tail mushroom!

You may also like these recipes:

Vegan Cauliflower Buffalo Wings with Maitake Mushroom (Paleo, Gluten Free, Grain Free)

Beetroot & White Bean Hummus With He Shou Wu (Vegan, Paleo, Gluten Free, Grain Free)

Wild Mushroom & Sweet Potato Immune Defence Tacos (Vegan, Paleo, Gluten Free, Grain Free)