yummyvegan:

Hot Artichoke Dip
Adapted from a recipe on PETA’s vegcooking.com

1 8-oz. package Tofutti Better Than Cream Cheese
1 14-oz. can artichoke hearts, drained and chopped
1/2 cup vegan mayonnaise
1/2 cup vegan Parmesan cheese
smoked paprika

Preheat your oven to 350 degrees.

Let the “cream cheese” come to room temperature, and mix all of the ingredients together in a medium sized bowl.  Spread the mixture onto the bottom of a 9-inch pie plate or small casserole dish.  Sprinkle the smoked paprika over the top.

Bake for 20 to 25 minutes, or until very lightly browned.  Serve on crostini or with chips.

(photo via c’est la vegan)