The combination of dairy free cream cheese, plant based mayo, and dairy free sour cream as the base gives this dip the ultimate creaminess. I like to use fresh chopped spinach in this one though instead of frozen so that it doesn’t water it down while baking! This recipe is now my new favorite thing to bring as an appetizer (or to have as an app all to myself) and nobody will even know it’s totally gluten free and dairy free.
Gluten Free and Dairy Free Spinach and Artichoke Puff Pastries
Course: AppetizersIngredients
8 oz 8 dairy free cream cheese
2/3 cup 2/3 dairy free sour cream
1/3 cup 1/3 plant based mayo
approx 1-2 cup approx 1-2 fresh spinach, chopped and packed
1 roll 1 gluten free puff pastry (thawed according to package directions)
8 oz 8 artichoke hearts, chopped and drained
Plant based mozzarella shreds and plant based parmesan (measure with your heart)
1 1 beaten egg
Sesame seeds
Salt, pepper, garlic powder to preference
Directions
- In a mixing bowl, mix together cream cheese, sour cream, and mayo until well combined.
- Add chopped spinach and chopped artichoke hearts. Stir well to combine and then mix in plant based mozzarella, parmesan, salt, pepper, and garlic powder to preference.
- Spoon the spinach and artichoke filling onto your rolled out puff pastry sheet and spread evenly.
- Roll it up carefully and slice into rounds.
- Brush each round with egg wash and top with sesame seeds.
- Bake at 425F until golden brown and cooked through (approx. 18-20 mins depending on your oven and how big each pinwheel is)
