2 cans of artichoke hearts, drained, chopped
nayonaise
soy cream cheese
whole wheat pita bread
frozen chopped spinach, thawed and drained, optional
vegan Parmesan cheese
Preheat the oven to 375F. Put the artichoke hearts into a glass baking dish. Then add approximately 4 tablespoons nayonaise and 2 tablespoons vegan cream cheese and stir together. You can add more or less to taste, but the artichokes should be coated so they don't dry out when you bake them. If you want, you can also add chopped spinach at this point, just make sure if it was frozen that you drain it really well first. Also, you can add a little bit of vegan Parmesan cheese. Once everything is mixed together, stick it in the oven for 15 to 30 minutes until everything is hot and melted. If you want to leave it in a little longer the top will start to get a little crispy. Serve with warm whole wheat pita or on crackers or tortillas.
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