Cheesy Artichoke Dip with Greens, Mushrooms and Water Chestnuts

Servings: 6 cups

Servings 6 cups

1 tablespoon olive oil
1 small yellow onion, diced (or 1/2 medium onion)
Sea salt
2 large cloves garlic, minced
1-8 ounce carton GO Veggie! Dairy-Free Chive and Garlic Cream Cheese
1/2 to 1 teaspoon Italian seasoning (or dried oregano)
2-14 ounce cans artichoke hearts, rinsed, drained well, and chopped
3 cups coarsely chopped and lightly packed fresh mustard greens (feel free to use the greens of your choice, e.g. kale, spinach, Swiss Chard, etc.)
1-7 to 8 ounce cansliced mushrooms, drained (I almost always use fresh everything, but canned are perfect for this)
1-8 ounce can sliced water chestnuts, rinsed and drained
1-8 ounce package GO Veggie! Dairy-Free Mozzarella Shreds
1/2 cup GO Veggie! Dairy-Free Parmesan Grated Topping, divided
Freshly ground black pepper to taste
1/4 cup sliced almonds
Garnish: smoked or plain paprika
Accompaniments: chips or crackers of your choice

Preheat oven to 350 degrees.
In a large cast iron skillet, heat olive oil over medium-high.
Add onion and a pinch of salt and saute, stirring frequently for about 3 minutes or until onion is tender.
Add, garlic and saute, stirring, for about 30 seconds.
Add the cream cheese and Italian seasoning and stir until melted,lowering heat at any point if necessary.
Stir in artichoke hearts followed by greens, one cup at a time, allowing each cup to wilt before adding next cup.
Then stir in mushrooms, water chestnuts, mozzarella shreds, and 1/4 cup Parmesan topping, stirring until mozzarella is completely melted. Season to taste with additional sea salt, if needed, and freshly ground black pepper.
At this point, you may transfer into a greased casserole dish if you like, but I baked it right in the skillet. Sprinkle the top with remaining Parmesan and sliced almonds.
Bake, uncovered, for 20 minutes. Sprinkle with smoked or plan paprika and serve hot with chips or crackers.
Recipe by The Blooming Platter of Vegan Recipes