Hot Artichoke Dip (Vegan)

Here's a recipe from http://www.cestlavegan.com. It's super fast to put together because it calls for some dairy substitutes. But feel free to make your own if time allows. I use this cream cheese recipe a lot: Cashew Cream Cheese (From Artisan Vegan Cheese). Also, carmelized onions are a great addition if you have the time.

• Ready In: 30 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 1 (8 ounce) package vegan cream cheese (Tofutti)
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1⁄2 cup vegan mayonnaise
• 1⁄2 cup vegan parmesan cheese
• 1  garlic clove, minced
•  smoked paprika

Directions

1. Preheat your oven to 350 degrees.
2. Let the “cream cheese” come to room temperature, and mix all of the ingredients together in a medium sized bowl.
3. Spread the mixture into an oven safe serving dish. Sprinkle the smoked paprika over the top.
4. Bake for 20 to 25 minutes, or until very lightly browned. Serve on crostini or with chips.