1 container of plain vegan cream cheese
2 14 oz cans of artichoke hearts
9 oz container of fresh baby spinach
1 small/medium yellow onion
1/4 cup vegan mayo
2 teaspoons of minced garlic
juice from 1 lemon
2 teaspoons all purpose seasoning ( I use Trader Joes 21 season salute)
1 teaspoon of salt
1/2 teaspoon pepper
OPTIONAL, 1 round loaf of vegan bread to use as a bread bowl
Drain the artichoke hearts and chop them up a bit.
Dice the onion and sauté in a medium pan with a teaspoon of oil until it becomes soft, and translucent.
Place the spinach in a large microwave safe bowl, and microwave for 2-3 minutes, just long enough for the spinach wilt. Allow the spinach to cool, and place in a clean kitchen towel. Wring out the spinach in the towel to remove as much liquid as you can. Remove spinach form the towel, and chop it up a bit.
In a large bowl combine spinach, artichokes, onion, and remaining ingredients. Stir well.
Transfer mixture to a medium sized casserole dish, and bake for 25 to 30 minutes. You just want it to get nice, and bubbly hot.
If you are serving the dip in a bread bowl, but the center out of the bread make a bowl for the dip. Save the scrap bread for dipping. Transfer dip to the bread bowl and serve with extra cut up bread, crackers, or veggies. Otherwise, serve in the dish you baked it in with bread, cracker, or veggies for dipping.