This is like non-vegan spinach-artichoke drip, only with more spinach and artichokes! I decided to—gasp!—let spinach and artichoke be the stars. I also throw in a handful of basil—it makes the dip a little pestoey. Feel free to omit if you like.
You can serve this a few ways. I used to like it blended, topped with Daiya, and baked, but as of late, I’ve opted for a non-blended, non-baked version. I’ve included instructions for the options below.
Until researching, I never realised how crazy unhealthy ‘spinach-artichoke’ dip is! It’s chock full of butter, mayonnaise, and sour cream, and it’s more white-yellow than green. I never really have been a fan of anything that’s mostly mayonnaise, although a little bit of mayo here and there definitely has its place.
One of my good friends, John, always makes spinach-artichoke dip for potlucks. Everyone crowds around the warm, gooey dip and goes at it with chips or pita. I told him at our last potluck that I was going to make a vegan version of that dip, and that it would be awesome. (So John, this is awesome—even too good to be vegan—and I’m totally bringing it to potluck. Don’t worry, though, I still love you. <3)
Vegan Spinach-Artichoke Dip Recipe
By March 22, 2011Published:
- Yield: 4 Cups (4 (16-20 at a potluck) Servings)
- Prep: 15 mins
- Cook: 25 mins
- Ready In: 40 mins
This is like non-vegan spinach-artichoke drip, only with more spinach and artichokes! It goes well with fresh bread, a simple pasta entrée, and a nice green white wine.
- 10 oz fresh baby spinach substitute 10 oz frozen spinach
- large handful basil leaves picked
- 1 clove garlic smashed
- 1 14-oz can artichoke hearts drained, squeezed, and finely chopped
- 1 15-oz can cannellini beans drained
- 1/4 c vegan cream cheese (2 oz)
- 1/4 c vegan mayo (2 oz)
- 1/4 c Daiya mozzarella-style shreds +1/2 c if baking
- 2 T large-flake nutritional yeast (nutch)
- dash cayenne pepper
- 1/2 t paprika
- dash low-sodium tamari or soy sauce
- salt and pepper
- oil for sautéing
- If baking, then preheat oven to 190ºC (375ºF).
- Prepare a large bowl of cold water with a few handfuls of ice thrown in for blanching the greens.
- Bring a large pot of boiling water to the boil. Add spinach and basil and blanch for 30-45 s. Remove to the bowl of ice water, then remove from that and squeeze as much water out as you can. If not blending, then finely chop the greens.
- In a non-stick skillet, sauté the garlic in a little oil. When the garlic starts to colour, add the artichoke hearts. Once they're browning, turn off the heat.
- In the work bowl of a food processor, blend the beans, cream cheese, mayo, Daiya, and nutch until well combined. Transfer to a large mixing bowl.
- (If blending, then blend the greens and the artichoke mixture in the work bowl of a food processor now.)
- Add the greens and artichoke mixture to the cream mixture.
- Season with cayenne, paprika, soy sauce, salt, and pepper and mix well to combine.
- If serving cold, then grab some bread or tortillas and serve up!
- If serving warm, transfer to a casserole dish or four ramekins. Sprinkle with a small handful of mozzarella cheese and bake for 25 minutes, or until the cheese is melted and just beginning to brown.