I halved it and there was still leftovers. Mince the garlic, and grab your bag of spinach. can This is the Best & Easiest Vegan Spinach Artichoke Dip! Check out the full list of my recommended kitchen tools and gadgets. Just defrost before blending. Only 9 ingredients and 30 minutes are needed to make this delicious, crowd-pleasing hot dip. This dip also makes a … Serve warm with sliced bread, chips or vegetable sticks! Well, some of this looks so good! If you give this recipe recipe a try, snap a photo and share it on Instagram. Served warm or at room temperature, it’s a crowd-pleasing easy vegan appetizer served with pita chips, crackers or veggie sticks. Scoop it up warm bread, pita bread, chips, carrots, or veggies. Thank you!!!! Stir it up. Do you think it would freeze well? Unhealthy and dealing with some potentially serious health issues again and I ran into your page! Vegan Spinach Artichoke Dip is a creamy all veggie sensation. Toss the mozzarella, onion, artichokes, garlic, spinach, non-dairy milk, salt, and pepper in a cast iron skillet or oven proof dish. This Vegan Baked Spinach Artichoke Dip is a warm, creamy, cheesy appetizer that tastes better than any dairy-filled version out there. Required fields are marked *. You want to leave quite a bit of chunky texture! Spread dip in prepared pan and sprinkle with parmesan. THANK YOU FOR YOUR SUPPORT. I ONLY LINK TO PRODUCTS I ABSOLUTELY LOVE AND RECOMMEND. Transfer mixture to an oven-proof baking dish, and bake for 17-20 minutes. I highly recommend it. Home » Recipes » Vegan Spinach Artichoke Dip, by Sarah McMinn / Posted: February 14, 2018 / Updated: July 23, 2020 / Disclosure: This post may contain affiliate links. But what I remember most vividly about that Super Bowl Sunday spread was a warm creamy and tangy vegan spinach artichoke dip. Spinach and artichoke dip has always been a favorite of mine (and every human), so I set out to make a vegan and slightly healthified version. Pour over the cream cheese from the blender and fold it in with the spinach and artichokes. Thank you for a great and easy recipe with no weird ingredients! Served hot or cold, this all-vegetable dip is oil-free, nut-free, and plant-milk free. This Vegan Spinach artichoke comes together within minutes, needs just 1 skillet and is a crowd pleaser. packages frozen artichoke hearts, or the equivalent in canned artichoke hearts 2 9 oz. I’ve tried several vegan Spinach Artichoke dips and this one is definitely my favorite! OR you can use frozen artichokes, about 3 cups of them. A cashew based cream sauce is mixed with a savory spinach artichoke mixture and baked to perfection. Transfer the spinach and artichoke mix to an oven safe 9-inch round dish. This was so delicious and easy to make! In a high powered blender (like a Vitamix, I love this one! All you need is a chef’s knife, mixing bowls, and a cast-iron skillet or casserole dish. 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. Stir to combine. Any reason why I couldn’t prep this the night before and cook the next day? Read my full disclosure here. We were all fairly new to veganism and were fully into impressing one another with our vegan culinary skills. This is the best vegan spinach artichoke dip which is super creamy, rich, cheesy, and flavorful! Add vegan cream cheese, 3/4 cup vegan parmesan, and pepper. How to Make This Vegan Spinach Artichoke Dip Start by preheating your oven to 375° F. Heat olive oil in a nonstick pan over medium-high heat. Follow me on Instagram, Facebook, and Pinterest and read more about me here. packages Drain before blending. 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. I love this dip and so do my dairy eating friends! Could I use nutritional yeast instead of the vegan Parmesan? It was delicious with some mini naan. Your email address will not be published. package of organic frozen spinach, cooked and drained 1 (14 oz.) Do not bake any longer or the spinach will turn off-color. Transfer it to an oven safe dish (I used a 9 inch pie dish). Store leftover spinach dip in the refrigerator for up to 5 days. Preheat the oven to 375°F (190°C). I am glad to hear that it’s not totally restrictive but it calls for creativity. This Vegan Spinach Artichoke Dip is perfect for a crowd or to enjoy all by yourself. I’m not a cook, and am fairly new to vegan lifestyle. This plant based spinach artichoke dip recipe is seriously the BEST, and it’s so easy to make with only 7 ingredients! The third best thing about this vegan spinach artichoke dip? There is no spinach, no cashews or strange thickeners – just basic pantry ingredients. Yes you could. I have adopted a vegan diet once before due to health issues and never have I ever been healthier in my entire life! Besides the unsweetened vegan … It’s about finding creative and resourceful ways to take the animals out of your favorite foods. This works best with a high powered blender such as a. This Vegan Bake Spinach Artichoke Dip is going to change some lives – … Loved it! It’s … I still remember the incredible spread of BBQ tofu skewers, towering nachos, double chocolate football-shaped cupcakes, and so much more. It will be a hit at any party, bbq, or potluck! This vegan spinach artichoke dip is sure to be a hit at any pot-luck or game night! I was newly vegan, a couple of months in, and celebrating the 2nd biggest food holiday with 6 of my favorite vegan friends. Serve it warm with fresh baguette, crackers, or vegetables. Even the cheesy sauce is made with only vegetables. I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. Â I added some fresh oregano and sprinkled pine nuts on top before baking – made some homemade pita bread chips to go with it – will be a staple – really great recipe! Place into the oven and bake for 10-15 minutes until lightly browned on top. Ok so I usually don’t leave comments on things but I wanted to tell you that this is delicious. Â A real crowd-pleaser! Gluten Free. Our easy vegan hot spinach artichoke dip tastes just like the kind made with dairy, only this is dairy-free and gluten-free. Sprinkle some extra minced sun … I share vegan recipes that are simple, affordable, family friendly and meat-eater approved! It was then that I realized the whole world of exciting cuisine that was opening up to me. I think you inverted the numbers hehehee, Hello – I was wondering what brand vegan cream cheese and vegan sour cream do you recommend for this recipe. You will need quite a lot and you should wilt it down with steaming it before mixing it with the ingredients. I love serving this vegan spinach artichoke dip with sliced little bread, like a baguette, or pita chips. I’ve tried several vegan spinach/artichoke dip recipes and this is by far the best! Thanks for the amazing recipe! I made this today and it was so yummy! Veganism is not about restriction. It’s amazing with all the vegan products on the market now we can make practically anything vegan! The Best & Easiest Vegan Spinach Artichoke Dip. Process until they become a fine meal and nearly smooth. Serve hot or cold. Vegan Spinach Artichoke Dip is warm, soft and creamy, with wonderful cheesy flavor! I first learned this lesson at a vegan Super Bowl party. Hi, I’m Sarah. How to make spinach artichoke dip Mix in a jar of marinated artichokes that you have chopped into small pieces. Vegan Artichoke and Spinach Dip (Vegan, can be gluten-free with gluten free bread) (serves 6-8) For the dip base: 2 9 oz. Taste for salt, add more to taste. I liked it even better after letting it cool, then refrigerating and re-heating it later. So delicious! If I wanted to make this ahead of time, should I try to cook it first and then save it or should I make it up to the point right before baking? I will definitely be making this again. You don’t need much to make this recipe at home. It can be eaten cold or gently warmed up in the oven or microwave. I like Tofutti brand. Stir again until all the ingredients are evenly distributed. This recipe was just what I was looking for, the only thing I would change is to only put half the artichokes in the food processor and then do a rough chop of the other half before adding it in to the mixture before baking. It’s creamy, cheesy, hot, and delicious. Pulse a couple of times, but do not blend. Bake for about 20 minutes, until golden brown on top, warm and bubbly. My favorite brand is Tofutti. Tags: dips, potluck dish, sides, vegan certified. Use any non-dairy milk you like, but make sure it's unsweetened. Daiya is also a good option. (<