Spinach artichoke dips are always a favorite in our house, especially for the holidays and other get-togethers – there’s nothing like a freshly baked artichoke dip. Hmm, it will affect the flavor but it’s worth a shot! Spinach Artichoke White Bean Dip is an easy and flavorful recipe, similar to Vegan Spinach Artichoke Dip, and is perfect for movie or game night or whenever you’re craving a creamy, rustic style healthy dip.. Scoop it up with pita chips, crackers, toasted sour dough or spread it on your favorite crusty bread. Thank you!! FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration! Feel free to use a couple tablespoons of water if needed to prevent them from sticking. xo. I’ve also updated the cook time to 20 min (not sure how I missed that). Add some roasted veggies or greens and a good helping of the dip and grill for a melty creamy sandwich. What can I use as a substitute? 1 (8 oz.) Add artichoke hearts and spinach and saute until spinach is wilted. Set aside. Questioning the nutritional information here. SO cheesy! So delicious. You’re a freaking chemist in the kitchen! Had a friend over (who’s not vegan at all) and she loved it too! My is just as delicious, and has none of the animal by-products! We have an allergy to cashews. Let us know if you try it! Very very tasty! Basically, all this dip requires is a quick sauté of shallots, garlic, artichokes, spinach and kale (kale is optional, but we love it). I’m not sure what I did wrong; maybe added too much black pepper? Thank you for this great recipe! :). If you try this recipe, let us know! The base, though still creamy, is plant-based, specifically made with cashews. I used a little more salt (3/4 tsp), a little less nutritional yeast (1/4 cup), and 1 cup of the cashew soaking water instead of 1 1/2 cups of non-dairy milk because I wanted it to be a bit more creamy and didn’t want to use my small amount of non-dairy milk. Store leftover dip covered in the refrigerator up to 4-5 days. Our favorite is tortilla chips – something about the crunchy/salty factor just works. Spread dip in prepared pan and sprinkle with parmesan. Mimi (Gingersnaps) February 5, 2011 at 10:06 pm. Skip to Recipe. It’s perfect! This was soooo delicious!! One of my absolute favorites! Can oatmilk work instead of almond milk or rice milk? Angela @ Eat Spin Run Repeat February 5, 2011 at 10:12 pm. It’s not too thick, nor too thin, and is just perfect for scooping up with a sliced baguette, crackers, tortilla or pita chips, or vegetable sticks. To make it you need simple, inexpensive, and healthy ingredients! The recipe is plant-based (dairy-free), naturally gluten-free, and super easy to … So excited this doesn’t use any cream cheese!! My sister made this for me at Christmas. A vegan version of classic spinach and artichoke dip! With the added ingredients, the calories rose slightly to 146 cal per serving. I doubled the garlic and tried it with adding a cup of water after the entire recipe was complete and it was just as excellent as a soup. It’s super helpful for us and other readers. Made from only 9 simple, affordable, and accessible ingredients. Delicious! I will absolutely make this again, and don’t have to feel the least bit guilty eating it! Reheat in an oven-safe dish at 350 degrees F (176 C) until warmed through (or in the microwave), adding more almond milk as needed if dip has dried out. It’s awesome! Just keep it on low. I avoid it as it is too acidic. It’s perfect for holiday gatherings, potlucks, game day, movie night or whenever you’re craving a homestyle warm and creamy dip! And once the spinach and artichokes are combined with the sauce, simply bake for a few minutes until bubbly and hot. Sooooooo good! Place garlic, artichoke hearts and spinach in a food processor or blender and process until smooth. My husband and I couldn’t eat dinner after having this on our picnic lunch! This would make the perfect dip to go alongside fresh vegetables, pita chips, baguette, or flatbread! Happy Holidays! Add garlic and saute for 1 minute, stirring frequently. See our full nutrition disclosure here. Set off the heat to cool. This was so good!! Thanks so much for the lovely review! Then you'll stir everything into the vegan cheese dip and pour it into a large skillet. Bake: Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Just look at it. It’s flavorful, easy to prepare, and creamy. take this from a French person ! You do, however, have to cook it first. Do you think this could be used in spanakopita?? Vegan spinach artichoke dip, a perfect appetizer to enjoy during holidays like Thanksgiving. So good! In a blender, add the cashews, vegan milk, sea salt, ground black pepper, nutritional yeast, onion powder, paprika, garlic powder, lemon juice, vegan parmesan cheese and optional tapioca starch. Thanks so much for sharing! When first baking the spinach artichoke dip, bake temp is 400 degrees. I’ll probably pop back in occasionally, but I don’t want to be on your newsletter list any more. This.Is.Awesome! I have to do most of my Thanksgiving stuff ahead of time. We went for fresh spinach, but you can always use frozen if that’s what you have on hand (just be sure to thaw and squeeze out excess liquid before use). How To Make Vegan Spinach Artichoke Dip. But you could just sub some miso paste and maybe up the garlic. Spinach Artichoke Dip June 17, 2019 in Recipes. Thanks! I’ve tried both Sunflower and Hemp subs and I vastly prefer the sunflower to hemp when trying to make something ‘cheesy’. How to make Vegan Spinach & Artichoke Dip: Preheat the oven to 375° Spray an oven proof dish with cooking oil spray and set aside. The base, though still creamy, is plant-based, specifically made with cashews. I don't know about you, but spinach dip was one of my favorite indulgences before I went vegan… Sprinkle the top with vegan parmesan cheese, bread crumbs (optional), and red pepper flake (optional). Thank you! Whether you’re making this vegan spinach artichoke dip for Christmas, for party game or a simple finger food night, it’s satisfying anytime! AMAZING RECIPE! In a blender, add the cashews, vegan milk, sea salt, ground black pepper, nutritional yeast, onion powder, paprika, garlic powder, lemon juice, vegan parmesan cheese and optional tapioca starch. My three granddaughters love it too. Note: This post may contain affiliate links. I’ve calculated using 225 grams for the entire recipe. Unfortunately, this recipe does not freeze well. I served it as a starter with garlic naan bread and we had difficulties putting it away to leave sone space for the main course. Vegan Spinach Artichoke dip… YUMMM!!! container of Myoko’s Plainly Classic Cream Cheese, room temperature. Make ahead: Make the recipe as directed, without baking, and place it the refrigerator for 1 – 2 days until ready to bake. Super creamy and tasteful vegan spinach and artichoke dip made completely dairy free, gluten-free with no added oil! I’d say put in the fridge and bake tomorrow! Stir spinach mixture into soy milk mixture. Cook time: 20 Minutes. I can’t wait to make it again! To make it you need simple, inexpensive, and healthy ingredients! xo. Also used oat milk. I added about 1Tbsp more nutritional yeast and another 1/2 tsp salt. Despite the name, even if you don’t love spinach or don’t even know what an artichoke is, you will love this vegan spinach artichoke dip! Let us know if you give it a try! Have a question? We may earn money or products from the companies mentioned in this post. Heat the skillet with the remaining shallot and garlic over medium-high heat and add spinach and chopped artichokes. May be a silly question but can I bake it in glass instead? What is this ingredient? This vegan spinach and artichoke dip is so creamy and delicious! But it’s not the kind of thing I tend to make at home. I literally cannot get enough, the only change I made was I didn’t have red pepper flakes so I added a few drops of Chipotle Chohula sauce. That should work! I defintiely didn’t petter too much, but I think its just a case of the colour of the artichokes (I don’t know where you buy yours, but the colour is so much nicer than the tins I buy!) You can also subscribe without commenting. Cashews alone would be 188 per person/10 servings. How to make vegan spinach artichoke dip – Step by step. I like your recipes, but the number of ads you have on this site is over the top. I added those instead of the nutritional yeast, amounting to the same measurement. We brought it to our vegan potluck and it disappeared very quickly!! If you’re into dips, also check out our Creamy Hummus from Scratch, Roasted Jalapeño Hummus, Easy Muhammara Dip, Mediterranean Lentil Dip, and Cheesy Jalapeño Corn Dip! If you have nut sensitivities, soak the cashews in cool water for 2 – 3 hours to aid in digestion. Thank you for an amazing recipe, Dana! Just 10 ingredients required, creamy, cheesy, packed with veggies, and SO delicious! Blend on high for about 2 to 3 minutes until completely smooth. We're making vegan spinach artichoke dip and you are going to L-O-V-E it! Thanks for sharing, Rachael! Just awaiting cooking advice pretty please! This Vegan Spinach Artichoke Dip is just as rich and delicious as the original without the guilt! I don’t have canned ! As an Amazon associate, I earn from qualifying purchases. Cook time: 20 Minutes. This vegan spinach artichoke dip can be made ahead up to 1 – 2 days and kept in the refrigerator until ready to bake. I used vegetable broth instead of oil. This is a keeper! xo. Eat the whole thing! I just made this and it was DELICIOUS!!! Delicious! It’s perfect for a quick snack or party appetizer! This vegan spinach artichoke dip is best served warm with your favourite gluten free crackers, tortilla chips, bread, or fresh raw cut veggies. Am I reading correctly that the vegan Parmesan is made with ingredients already in the recipe? I’m absolutely in love with this recipe! Once hot, add … Will try adding some lemon juice next time, too. There are two ways that you can make this vegan spinach dip. Here’s what you’ll need to make it: Fresh baby spinach; … This dip also makes a great addition to wraps, topping on a pizza, or spinach artichoke melt sandwich. I made this last night. How to make Vegan Spinach & Artichoke Dip: Preheat the oven to 375° Spray an oven proof dish with cooking oil spray and set aside. Place in the oven and bake at 400 degrees., covered, for 10 minutes, remove cover and bake another 10 minutes. This turned out great! Nutrition information is a rough estimate calculated without optional or serving ingredients. This easy vegan artichoke dip is creamy, flavourful and ready in just 15 minutes. For another version, check out this Spinach & Artichoke White Bean Dip. Note: This post may contain affiliate links. Let us know if you give it a try! Hi Lauren, we’re so glad you enjoy it! Oh my word just made this!!! Start by preheating your oven to 375° F. Heat olive oil in a nonstick pan over medium-high heat. I only have frozen artichoke on hand, and will be using the above mentioned method. Add the onion, garlic, spinach and artichokes to the pan. 5 from 1 vote. Thank you for sharing such a wonderful rendition of a comfort food classic without the animal products. I prefer the taste (and price) of almonds and usually use them instead! We think oat milk might work. 13 Comments Categories: 1 Hour or Less, 10 Ingredients Or Less, 30 Minutes or Less, 7 ingredients or less, Appetizer + Snack, Budget Friendly, Dips + Spreads, Fall, Freezer Friendly, Gluten-Free, Grain Free, Heart Healthy, Holiday, Kid Friendly, Nightshade-Free, Oil-Free, Pantry Staple Recipes, Quick + Easy Vegan Recipes, Refined Sugar Free, Savory, Snacks, Soy-Free, Spring, Summer, Vegan Comfort Food, Vegan Recipes, WFPB, Winter. Refrigerator up to 4-5 days ’ re using frozen spinach, cooked and drained I wouldn t... 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