Ingredients

1 cup mayo of choice (ex. homemade or vegan mayo)
1 packed cup fresh spinach
1 can artichoke hearts, drained
1/4 cup shredded cheese of choice**
2 cloves garlic, peeled
1 tbsp onion powder, dried onion flakes, or minced fresh onion
1/4 tsp seasoned salt (or salt and pepper)
1/4 tsp cayenne powder

Method

1. If heating the dip, preheat oven to 350°F.
2. Add all ingredients into a blender or food processor and blend until smooth or desired consistency. If you would like your spinach to be more “whole” rather than blended in completely, omit the spinach until your dip is the desired consistency, then pulse in the spinach to break it up only partially.
3. If heating: Transfer dip into an oven-safe dish. Bake for 20-30 minutes, carefully stirring halfway through the cooking time to distribute heat evenly.
4. Serve hot or cold as a dip with warmed or toasted flatbread triangles, tortilla chips, breadsticks, thinly sliced baguette, and/or crudités.

Notes:

1. **My family enjoys this best with and friends have enjoyed this recipe best with shredded asiago cheese, but many different types of cheeses work well in this recipe! Mozzarella, whether vegan, goat’s milk, or regular pizza mozzarella, adds a satisfying stretchy cheese pull when heated. Provolone and Swiss cheese (aka Emmental) also work very well when heating up the dip.
   You ideally want to avoid cheeses that have the oil split out when heated, as this makes for a messy and less aesthetically pleasing dish. These include cheeses like cheddar, Gruyère, and manchego.
   If using vegan cheese for the hot dip, use your favourite vegan-cheese that provides a melty end product, as a drier simulated cheese can also create a lumpy final product.
2. This dip can also be us recipe doesn’t just have to be used as a dip! You can also enjoy It can also be enjoyed as a pasta salad dressing, a sandwich spread, or even to layer up a white chicken lasagna.
3. If I am making this recipe right before heating, I typically only need to bake for the shorter 20 minutes. If making ahead and placing in the fridge before heating (ex. when I prep ahead of having company over) I typically bake this closer to the 30 minutes to get the chill out.