Bethany's Vegan Kitchen

This is a creamy, rich baked cheese dip, with spinach, meat free bacon and a crunchy breadcrumb topping. This is perfect for sharing, and goes well with fresh crusty bread, crackers or breadsticks

Yield; Serves six Cook time; 30 minutes

You’ll need;

1. 120g vegan bacon, I used This Isn’t bacon lardons
2. One teaspoon of oil
3. 50g spinach, wilted and finely diced
4. 200g grated dairy free cheese
5. 150ml dairy free cream, I used Tofu Cream
6. Black pepper to taste
7. Two tablespoons of breadcrumbs

Method;

• Heat the oil in a small frying pan over a medium heat, add the bacon and fry for five minutes
  
• While the bacon is frying, put the spinach in a colander and pour boiled water over it until it’s wilted. Squeeze out the excess water and finely dice it
  
• Put the bacon, spinach, cheese and cream into a mixing bowl. Season with black pepper and mix well
  
• Put the mixture into a baking dish and evenly spread it out. Sprinkle over the breadcrumbs and bake at 200°C/180°C fan assisted for 20 minutes, or until melted and bubbling
  

Leave it to stand for five minutes and then serve

I used Ilchester mature vegan cheese for this, but other vegan cheese will work too. If you’re not keen on using mock meats, I would replace it with smoked tofu for a similar result