VEGAN SPINACH ARTICHOKE DIP
This Vegan Spinach Artichoke Dip is so creamy and delicious, no one would ever guess it's plant based. And it's packed with flavor from garlic, fresh herbs, and creamy white beans.
Provided by Veg Kitchen
Categories Appetizer Appetizer / Dip Snack
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375º F.
- Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.
- Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.
- Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed. Transfer the mixture to a small ovenproof container.
- Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden. Sprinkle the top with paprika. Serve hot or warm, providing a small spreading knife or serving spoon.
Nutrition Facts : Calories 182 kcal, Carbohydrate 20 g, Protein 6 g, Fat 10 g, SaturatedFat 3 g, Sodium 568 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
5 INGREDIENT WARM ARTICHOKE DIP
Warm your heart and soul with this deliciously creamy and tasty 5 Ingredient Warm Artichoke Dip! Easy to make and share with your friends!
Provided by Katie
Time 30m
Number Of Ingredients 5
Steps:
- Blend the cashews in your food processor first, until they are finely ground.
- Then add the rest of the ingredients and blend until well incorporated. It doesn't have to be ultra smooth, but a nice consistency.
- Pour into a ramekin and sprinkle with a little extra paprika.
- Bake in a pre-heated oven for 25 minutes at 180℃.
- Enjoy with crackers, carrot sticks, cucumber, capsicum, or some toasted Turkish bread.
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.
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
VEGAN HOT ARTICHOKE DIP
This vegan hot artichoke dip recipe is kinder to your waistline, yet no less luscious.
Provided by Nava Atlas
Categories Appetizers & Snacks
Time 26m
Number Of Ingredients 11
Steps:
- Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.
- Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.
- Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed.
- Transfer the mixture to a small ovenproof container; an attractive ceramic bowl is nice. Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden.
- Serve hot or warm as suggested in the headnote. Store any unused portion in an airtight container in the refrigerator, where it will keep for up to three days.
VEGAN ARTICHOKE DIP
This easy vegan artichoke dip is creamy, flavourful and ready in just 15 minutes. There is no spinach, no cashews or strange thickeners - just basic pantry ingredients. It's perfect for a quick snack or party appetizer!
Provided by Melissa
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Drain the jar of artichoke hearts, reserving the oil. Roughly chop the hearts into smallish chunks (like what you'd find in a dip).
- Place the beans, half of the chopped artichoke hearts, garlic and onion powder, salt and 2 tablespoons of the oil in a small food processor. Blend until totally smooth.
- If you want it a bit thinner, add another tablespoon of oil. Taste and adjust the seasonings if necessary.
- Transfer to a bowl and stir in the other half of the chopped artichoke hearts.
- Garnish as desired and serve with your favourite dipper.
Nutrition Facts : Calories 295 kcal, Carbohydrate 30 g, Protein 11 g, Fat 15 g, SaturatedFat 1 g, Sodium 620 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving
VEGAN SPINACH ARTICHOKE DIP
This dip packs all the taste of traditional spinach artichoke dip minus the dairy. Serve hot with tortilla chips.
Provided by thedailygourmet
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 35m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 10.1 g, Fat 12.9 g, Fiber 5.7 g, Protein 8.2 g, Sodium 576 mg
VEGAN SPINACH-ARTICHOKE DIP
A rich dip which can be served hot or cold. It's great for dipping pizza crusts into! I've blended in white beans to give it more body and some extra protein but you can leave them out if you wish.
Provided by Izy Hossack
Categories Spinach
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Place the mayo, cream cheese, beans, lemon juice, garlic, salt, red pepper flakes and nutritional yeast into a food processor. Blitz until smooth. Pour into a bowl and stir in the artichoke and spinach.
- Tip into an 8-inch pie dish or oven-proof dish and bake for 15-20 minutes until starting to brown on top. Serve hot with bread or chips for dipping.
Nutrition Facts : Calories 163.4, Fat 3, SaturatedFat 0.5, Cholesterol 2.4, Sodium 294.8, Carbohydrate 27.7, Fiber 11.2, Sugar 1.6, Protein 10.2
HOT ARTICHOKE AND ROASTED RED PEPPER DIP - VEGAN
This is a recipe I played around with based on a video I watched on YouTube called: The Everyday Dish. Most hot, oven-baked dips, commonly served as appetizers at parties are made with egg, cheese or dairy. This came out better than I ever hoped!! I actually misread the original recipe and added LESS olive oil than originally called for, and it was still delightfully rich and creamy.
Provided by Kozmic Blues
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- On medium high heat, sauté onions and garlic and italian seasoning in a tablespoon of oil.
- When onions have become transparent add in the artichokes and roasted red peppers and sauté for a few more minutes.
- In a blender, combine cashews and water and blend until smooth 2-3 minutes.
- Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
- Add the blended mixture to the skillet, and fold to combine.
- Cook until artichoke mixture is heated through and somewhat thickened.
- Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
- Served with sliced and toasted bread of your choice.
Nutrition Facts : Calories 67.6, Fat 3.9, SaturatedFat 0.7, Sodium 348, Carbohydrate 7.3, Fiber 2.5, Sugar 0.6, Protein 2.6
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