• 8 oz oil-free vegan chive cream cheese (I use Kite Hill) – or use 8 oz vegan cream cheese + 2 tbsp fresh chives
• 3/4 cup unsweetened almond milk
• 3 tbsp freshly squeezed lemon juice
• 1–2 medium-large cloves garlic
• 3/4 tsp sea salt
• 1/3 cup nutritional yeast
• 1/2 tsp dry ground mustard
• Freshly ground black pepper to taste
• 2 cups frozen artichoke hearts, partially thawed and drained
• 2 cups frozen spinach, partially thawed and drained
• Italian bread crumbs (below)

Italian Bread Crumbs:

• 3/4 cup panko bread crumbs (or sub gluten-free bread crumbs)
• 3 tbsp fresh dill
• 1 tsp dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp ground sage
• Freshly ground black pepper, to taste
• Serve with bread, crackers, raw veggies, etc.