Serve this yummy dip with whole grain, low salt chips or bake your own from corn tortillas.
2 15-oz. cans of artichoke hearts, drained
1 box frozen spinach, thawed and drained
1 cup nutritional yeast, divided
1 cup soy yogurt
1/2 cup of vegannaise
1 garlic clove
1 small chopped onion
black pepper to taste
Directions: Mix everything in a casserole dish except for 1/4 cup of the nutritional yeast. The 1/4 cup of nutritional yeast gets sprinkled on top. Bake in the oven at 350 degrees for 30-40 minutes.