Warm garlic and wilted spinach set the stage for this bubbling, golden dip, with roughly chopped artichoke hearts folded in for that classic tangy bite in every scoop. The base bakes up thick and creamy, spread into an even layer and baked until the top turns spotted and golden at the edges. Crushed red pepper flakes add a gentle kick, while black pepper and a good pinch of salt round out the flavor without overpowering the spinach and artichokes. Straight from the oven, it's the kind of bubbling, shareable dip that disappears fast at any gathering. Serve it warm with tortilla chips, sliced baguette, or crackers for dipping, and it's a solid pick for a plant-based spread on movie night or game day. This one fits right into a vegan menu without sacrificing that rich, cheesy comfort-food pull the original is known for.
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Learn more →8 servings
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute.
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