After years of playing with it I have finally made a Spinach Artichoke Dip that I would make a again and that is worth sharing.  The Stuffed Mushrooms came out with such a cheesy flavor that I felt inspired.  If I was serving this, it would definitely be in a bread bowl (I threw the recipe together last minute and had no bread bowl on hand.)  It was also good with tortillas chips.

8 oz crimini mushrooms
2 tsp vegan butter
1/4 tsp garlic powder
1 tbsp miso
1 tbsp nutritional yeast
1 tbsp tomato paste
1 tbsp lemon juice
2 tbsp tamari
water
6 oz frozen artichokes (frozen but chopped)
16 oz frozen spinach (defrosted and all moisture squeezed out)
1/4 tsp hot sauce
1/4 tsp vegan worcestershire sauce
1/3 cup vegan mayo
1/3 cup vegan sour cream
4 oz vegan cream cheese
bread crumbs (optional)

Preheat oven to 350

In a food processor or blender, process mushrooms until they are a paste consistency.  In a large skillet melt butter. Add garlic powder and mushrooms.  Saute. In a one cup measuring cup mix miso, nutritional yeast, tomato paste, lemon juice and tamari.  Add water until you have a complete cup including miso mixture.  Slowly stir water mixture into mushrooms.  Stir in artichokes.  Bring to a slight boil and remove from heat. Add spinach.
In a separate bowl mix hot sauce, Worcestershire sauce, mayo, sour cream, and cream cheese. Once blended add to spinach mixture. Put in a small casserole dish, sprinkle with bread crumbs and bake for 30 minutes.  If you choose to use a bread bowl, cook dip in casserole dish without bread crumbs and remove after 25 minutes.  Fill bread bowl with dip and put back in oven for an additional 5 minutes.