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Pesto Sun Dried Tomato Spinach Dip (Vegan and Lactose Free!)

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 5 ounces fresh baby spinach or frozen spinach, thawed and squeezed of excess liquid
  • 8 ounces GO VEGGIE Cream Cheese
  • cup milk use unsweetened almond or soy milk for lactose free/vegan version
  • 2 tablespoons pesto
  • cup julienned sun dried tomatoes I used the jarred kind in oil
  • 2 cups GO VEGGIE Mozzarella Shreds divided use
  • additional pesto and sun dried tomatoes for topping.

Instructions

  • Preheat oven to 400 degrees F.
  • Heat olive oil over medium heat in a large skillet.
  • Add spinach and cook until completely wilted.
  • In a medium bowl, whisk together cream cheese, milk, and pesto.
  • Add sun dried tomatoes and 1 cup mozzarella shreds and stir to combine.
  • Spoon into large ramekin or small baking dish.
  • Top with remaining cup of mozzarella shreds.
  • Bake in preheated oven for 20-25 minutes, until dip is bubbling and cheese is melted.
  • Top with additional sun dried tomatoes and pesto.
  • Serve with pita chips or toasted baguette slices.
  • Enjoy!