Spinach and artichoke dip isn’t the lightest of party fares. The artichokes are generally swimming in creams, cheeses, and butter and then topped with bread crumbs for a crispy finish. The taste is something to write home about, but nothing your figure will thank you for. This recipe for vegan spinach artichoke dip is piping hot, creamy and something you can’t stop dipping into, even without the cheese(s) and other heavy add-ins. The artichokes really take center stage. Enjoy!
Glowing to the last bite:
Artichokes: contain more antioxidants than any other vegetable. They have been shown to kill cancer cells, increase bile flow, re-generate liver tissue, improve digestion and even reduce LDL (bad) cholesterol.
Vegan Spinach and Artichoke Dip
For the assembly:
- 2 cups canned artichoke hearts
- 2 cups greens (spinach, preferably)
- 2 tablespoons olive oil
- 2 cloves garlic, diced
- Salt and pepper to taste
For the “cheese”:
- 20-ounce can white beans
- 1/2 teaspoon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Juice of 1 lemon
- 1 tablespoon nutritional yeast
Preheat the oven to 400 degrees Fahrenheit.
Drain and rinse the artichokes. Chop them roughly and add them to a mixing bowl.
Bring a pan to medium heat. Add 1 tablespoon olive oil, chopped garlic, and 2 cups of chopped spinach. I used a type of collard green, which works well too! Spinach is just more traditional. Cook until wilted. Add to the bowl where the artichokes await.
Prepare the vegan cheese by adding all the ingredients into a food processor. Blend until smooth. Add up to 2 tablespoons of lukewarm water to thin it out.
Add the “cheese” to the bowl with the greens and artichokes.
Fold all the ingredients together and place in a baking dish or pan. Drizzle with the remaining tablespoon of olive oil and sprinkle with extra nutritional yeast. Pop into the oven for 30 minutes.
Serve with toasted bread or crackers.