Spinach Artichoke Dip

Ingredients:
1 t. olive oil
5 large cloves of garlic, minced
1 14. oz can (I prefer the glass jar) of marinated artichoke hearts, coarsely chopped
1 lg. bag of fresh spinach, de-stemmed
2 T. vegan mayo. (vegenaise)
1 T. vegan cream cheese (tofutti brand)
1/4 c. coconut milk (or almond milk)
2 T. nutritional yeast flakes
1/4 c. vegan cheese, shredded (daiya or follow your heart brand), plus additional for topping
salt to taste

Preheat oven to 350 degrees.

Place oil in a large skillet over med-high heat.  When hot add garlic and cook 1-2 minutes or until browned, but not burned, stirring frequently.  Add artichokes and cook an additional 2 minutes.  Add spinach and cook about 6 minutes or until all the liquid is cooked away, stirring occasionally.  Cool slightly.

Transfer mixture to a bowl and combine all other ingredients, except for cheese.  Blend using a hand-held immersion blender.  If you do not have one, simply transfer the ingredients to a food processor and blend. Stir in the cheese.

Transfer mixture to a standard size pie plate, top with additional shredded cheese and bake for 10 minutes.  Remove from oven and garnish with chives (if desired).  Serve warm with organic tortilla chips, and/ or chopped sourdough bread.  Enjoy!