Warm, garlicky artichoke hearts and well-drained spinach fold into a thick, creamy base, then get baked until the top turns golden and bubbling at the edges. Garlic, onion powder, and a pinch of red pepper flakes keep every scoop savory with just enough heat to make it interesting. This is the kind of dip that disappears fast at a party — thick, rich, and made for scooping with crackers, bread, or tortilla chips. Straight from the oven, the top is bronzed in spots while the inside stays molten and spoonable. It's an easy make-ahead crowd-pleaser that fits neatly into a vegan spread without anyone missing a beat.
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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.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or wooden spoon until smooth and lump-free.
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