Easy Vegan Hot Spinach Artichoke Dip Recipes

VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
• Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
• Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
• Sprinkle the top of the dip with Parmesan-style cheese.

VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F.
• Soak, covered with 1 inch of very hot water for 5 - 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 - 3 hours to aid in digestion.
• Dice the artichoke hearts and prep the spinach.
• Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.
• In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.
• Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).
• Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks.
• Would be great with a light dusting of Almond Parmesan too!
• Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 - 15 minutes, or until warmed through.

EASY VEGAN HOT SPINACH ARTICHOKE DIP:

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.

HOT ARTICHOKE-SPINACH DIP

Steps:

• In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.

EASY SPINACH ARTICHOKE DIP

Steps:

• In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.