- In a medium-sized saucepan, melt your Monterey Jack over a low flame.
- In a separate pan, saute garlic and shallots with some nonstick cooking spray.
- Add soy milk to melted cheese, stirring continuously. Next, add mayo, sour cream and parmesan into your cheese mixture, still stirring over low heat. Add your sauteed garlic and shallots, as well as water chestnuts. Add your well-drained, chopped spinach and mix thoroughly.
- Spoon your dip into a medium-sized casserole dish and bake in a preheated 325-degree oven for 20-25 minutes.
- Voila! Your spinach-y masterpiece is complete. You may add salt and/or pepper if desired.
1-tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1-teaspoon kosher salt
1 teaspoon freshly ground black pepper
- Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.
- Put the spinach in a colander and squeeze out all of the excess water.
- Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper.
- Mix well with a rubber spatula, and transfer to a decorative bowl.
- Allow to sit for 30 minutes before serving so the flavors can blend.
- Serve with crispy croutons.