Vegan Spinach Artichoke Dip Recipes

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VEGAN SPINACH ARTICHOKE DIP



VEGAN SPINACH ARTICHOKE DIP image

Warm, creamy and flavorful this lovely spinach artichoke dip is perfect for just about any occasion and is super easy to make! No sour cream or processed cheeses, just simple whole food plant based ingredients.

Provided by Julie | The Simple Veganista

Categories     Appetizer

Time 35m

Number Of Ingredients 14

1 1/2 cups raw cashews, pref. soaked
2 - 4 tablespoon nutritional yeast or 1 tablespoon mellow miso
1 1/2 teaspoons garlic powder or 2 - 3 garlic cloves, minced
1 1/2 teaspoons onion powder
1 teaspoon mineral salt, plus more as needed
salt + pepper, to taste
juice of 1 small lemon or 1 - 2 teaspoons apple cider vinegar
1 1/2 cups unsweetened plain almond milk (or your favorite) or water
10 - 14 oz. spinach, frozen or fresh (see notes)
1 can (14oz.) artichoke hearts in brine, drained and finely chopped
sliced baguette
pita chips
crackers
veggie sticks

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.

Nutrition Facts : Calories 146 calories, Sugar 1.6 g, Sodium 269.7 mg, Fat 10.2 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 10.5 g, Fiber 2.3 g, Protein 5.4 g, Cholesterol 0 mg

VEGAN SPINACH ARTICHOKE DIP



Vegan Spinach Artichoke Dip image

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

1 (8 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) container cream cheese-style spread (such as Kite Hill™), room temperature
½ (6 ounce) package fresh spinach, chopped
2 tablespoons all-purpose flour
¾ teaspoon garlic salt
¼ teaspoon thyme leaves
¼ teaspoon red pepper flakes
cooking spray
1 cup grated Parmesan-style vegan cheese (such as Follow Your Heart®)

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

YUMMY VEGAN SPINACH ARTICHOKE DIP



Yummy Vegan Spinach Artichoke Dip image

Make and share this Yummy Vegan Spinach Artichoke Dip recipe from Food.com.

Provided by theprettyvegan

Categories     Soy/Tofu

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 yellow onion, diced
1 (12 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
1 (8 ounce) jar marinated artichoke hearts
1 tablespoon olive oil
1 (12 ounce) package firm silken tofu (I dig Mori-Nu)
1/2 cup nutritional yeast flakes
3 garlic cloves
2 -3 tablespoons apple cider vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 350°F.
  • Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
  • Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
  • Combine all ingredients.
  • Taste and add extra seasonings and nutritional yeast, as needed.
  • Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
  • Serve warm with bread or tortilla chips. Enjoy!

Nutrition Facts : Calories 151.9, Fat 5.5, SaturatedFat 0.8, Sodium 482.5, Carbohydrate 16.6, Fiber 9.6, Sugar 1.9, Protein 13.8

VEGAN SPINACH DIP WITH ARTICHOKES



Vegan Spinach Dip with Artichokes image

Now even your vegan friends may enjoy this delicious dip! Made with vegan alternatives, it is a great party dip. Serve warm with crackers or toasted baguette slices.

Provided by Bibi

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 35m

Yield 12

Number Of Ingredients 10

1 (8 ounce) tub almond cream cheese alternative spread
¼ cup coconut yogurt
⅔ cup frozen chopped spinach, thawed and drained
½ cup vegan shredded Parmesan-style cheese
1 ½ teaspoons garlic powder
1 teaspoon Italian seasoning
1 (14 ounce) can artichoke hearts, drained and chopped
salt and ground black pepper to taste
1 teaspoon extra-virgin olive oil
¼ cup shredded vegan mozzarella-style cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper.
  • Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella.
  • Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 7.5 g, Fat 10 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 323.3 mg, Sugar 0.1 g

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Top Asked Questions

How do you make spinach and artichoke dip?
Place the spinach and artichokes in a baking dish and pour the mixture from the blender over top. Mix everything together until well combined in the baking dish. Cover with foil and bake for 10 minutes. Uncover, bake for another 10 minutes or until the edges and top start to turn golden brown and the dip looks bubbly.
How do you cook artichoke hearts and spinach?
In a medium-sized skillet melt the coconut oil, add the garlic and onion. Bring to medium heat and cook until softened (about 10 minutes). Then add the baby spinach and cook until wilted (about 3 minutes). Add the artichoke hearts and simmer to remove any access water (about 5 minutes).
Can you freeze spinach artichoke dip?
Freezer: Spinach artichoke dip is freezer friendly and can be stored in freezer safe containers (affiliate link) for up to 2 – 3 months. Let it thaw before reheating. Reheat: Warm in the oven at 375 for 10 – 15 minutes, until warmed through. Or microwave using 30 second intervals, stirring between each interval, until warm.
How to make the best artichoke Parmesan?
Heat some oil in a large pan and sauté the onion for about 3 minutes until they become translucent. After 2 minutes, add the garlic. Then add the spinach and cook for 3 more minutes. Season with salt and pepper. Add the artichokes and stir in the white bean cashew mixture.

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