TIME: 50 minutes


Start by placing the drained sun dried tomatoes in a bowl of hot water and allow them to soak for 15 minutes. Drain the water and squeeze out any excess water. Set aside. Preheat the oven to 180°C/350°F/gas 5. In a large bowl, mix together the spinach, garlic, spring onions, artichokes, vegan cream cheese, almond milk, nutritional yeast, salt & cracked pepper. Mix well to combine. Spread this mixture in an even layer in a medium-sized baking dish, place in the oven and cook for 30-35 minutes or until cooked through. Serve with crackers or vegetable sticks.


50g sundried tomatoes, drained and diced

250g frozen spinach, thawed and squeezed out of any liquid

2 cloves of garlic, minced

2 spring onions, diced

50g artichoke, drained

225g vegan cream cheese

60ml almond milk

2 tbsp nutritional yeast

1/4 tsp salt

1/8 tsp ground black pepper


Calories: 157 Protein: 6 Carbs: 5 Fat: 13 Fibre: 3