Vegan Spinach Artichoke Dip
This Vegan Spinach Artichoke Dip is a fan-favorite recipe! Cheesy, gooey, creamy, and absolutely delicious. The perfect appetizer for game day, a BBQ, movie night, or anytime you want to impress. No one will know it's vegan!
Servings: 8
Ingredients
- 2 batches Melty Stretchy Gooey Vegan Mozzarella (can be made in advance or right before making the dip)
- 12 marinated artichoke hearts (1 ½ cups), drained and roughly chopped
- ½ yellow onion finely chopped
- 3 cloves garlic minced or pressed
- 2 cups frozen spinach (or 2 large handfuls fresh spinach)
- ½ cup plant-based milk (such as oat or soy), plus more if needed
- salt & pepper to taste
- Bread, chips, veggies, or whatever you want to use to dip!
Instructions
- Preheat oven to 400°F (200°C).
- Make a double batch of Melty Stretchy Gooey Vegan Mozzarella. You can do this ahead of time and keep the mozzarella in an airtight container in the fridge until you are ready to use it, or you can make it right before creating this recipe. It only takes 15 minutes!
- Add the mozzarella to an oven-safe dish, along with the artichoke hearts, onion, garlic, spinach, ½ cup non-dairy milk, salt, and pepper. Give it a stir. It will probably be lumpy and not really come together, but that's ok.
- Bake for 20 minutes, stopping halfway to give it a stir. If it gets too thick, thin it by mixing in a bit more plant-based milk.
- Once fully cooked, you can optionally brown the top. To do this, turn your oven to broil, and put it under the broiler for about 3 minutes. Check continuously so that it doesn't burn, it browns fast!! Serve hot with bread or chips.
Notes
Make-ahead/ freezer instructions: If you would like to prep this dip ahead of time, simply prepare the dip as written but do not bake it yet. Cover and store in the fridge until ready to bake or you can freeze it. If freezing, allow the dip to thaw completely before baking. Uncover and bake as directed, it may need a few extra minutes in the oven.
Cashew Substitution: Cashews are my favorite but if you need to substitute them you can instead use blanched almonds, macadamia nuts, or raw sunflower seeds. Boil these nuts or seeds for 10 - 15 minutes before blending to ensure they are softened and can blend into a smooth creamy sauce.
Nutrition
Serving: 1serving without dippers (recipe makes 8 servings) | Calories: 213kcal | Carbohydrates: 17g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 471mg | Potassium: 119mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2110IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 9mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-spinach-artichoke-dip/