Easy Vegan Hot Spinach Artichoke Dip Recipes

THE BEST & EASIEST VEGAN SPINACH ARTICHOKE DIP

The Best & Easiest Vegan Spinach Artichoke Dip image

This is the Best & Easiest Vegan Spinach Artichoke Dip! Only 9 ingredients and 30 minutes are needed to make this delicious, crowd-pleasing hot dip. It's so CREAMY and CHEESY without any sour cream, cheese or even store bought vegan cheese! Gluten Free.

Provided by Nora Taylor

Time 30m

Number Of Ingredients 10

Ingredients

1 1/2 cups raw cashews
4 cloves garlic
1 small onion, diced
1 1/2 cups unsweetened non-dairy milk
1/4 cup nutritional yeast
1 small lemon, juiced (2 tablespoons)
1-1 1/2 teaspoons salt
4 cups loosely packed fresh spinach
(2) 14-ounce cans artichokes (drained & rinsed)
Optional: Vegan Parmesan Cheese (for serving)

Steps:

Preheat the oven to 425 degrees F.
Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
In a small pan, saute the garlic and onion for 2-3 minutes using either a tablespoon of olive oil or water, until the onion is slightly translucent. Set aside.
In a high powered blender such as a Vitamix, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until very smooth.
Now add the cooked onions/garlic, spinach and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.
Transfer to an oven safe dish (I used a 9 inch pie dish) and bake for 20 minutes or so until warm, bubbly and golden brown on top.
Sprinkle with vegan parmesan , if desired and serve with a sliced baguette, pita chips, tortilla chips or vegetable sticks. Enjoy!

Nutrition Facts : Calories 124 kcal, ServingSize 1 serving, Carbohydrate 8 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Sodium 410 mg, Fiber 1 g, Sugar 2 g

EASY VEGAN HOT SPINACH ARTICHOKE DIP:

Easy Vegan Hot Spinach Artichoke Dip: image

An easy 9 ingredient hot dairy-free and gluten-free spinach artichoke dip that you can make in 30 minutes. A classic crowd pleaser!

Provided by Linda & Alex

Categories Appetizer Snack

Time 30m

Number Of Ingredients 9

Ingredients

8 ounce Plain Vegan Cream Cheese (We prefer Kite Hill or Miyoko's brands.)
1/2 cup Vegan Sour Cream (We like Tofutti brand.)
1/3 cup grated vegan Parmesan (We prefer Violife or Follow Your Heart brands.)
1/3 cup vegan mozzarella shreds (We like So Delicious brand.)
½ teaspoon cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
14 ounce can of quartered artichoke hearts
2/3 cup frozen or fresh spinach (chopped (if frozen, thaw and squeeze out excess water))

Steps:

Preheat the oven to 375˚F (176˚C)
Drain the artichoke hearts and place in a food processor. Pulse 3 or 4 times until bite sized pieces appear
In a large bowl, stir the 8 oz of cream cheese,1/2 cup of sour cream, 1/3 cup of parmesan, 1/3 cup of mozzarella, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp smoked paprika until completely combined. Fold the spinach and artichoke hearts into the cheese mixture until combined.
Evenly spread the dip into an 8-inch baking dish
Bake for 20-25 minutes or until it is bubbly and has golden brown spots on top.

Nutrition Facts : ServingSize 0.25 cup, Calories 105 kcal, Carbohydrate 7 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 306 mg, Fiber 1 g, Sugar 1 g

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