SPINACH ARTICHOKE DIP
I had no idea spinach dip wasn't vegan until I started eating plant-based. Learning this was very disappointing because I love spinach dip – warm and cold. Since I lean more toward vegetarian in some cases, you would guess eating spinach dip made with dairy isn't horrible. However, recently I've been trying to limit my dairy intake. I knew I could make a great dairy-free version of my favorite dip.
I decided this would be the month I would attempt to make the spinach dip. Through trial and error, I came up with the perfect recipe. It is simple, easy to make, and delicious! Just like the dairy version, you can eat it cold or warm. I hope you enjoy it as much as I do.
If not dairy, then what?
Instead of cheese and milk, I opted for vegan cream cheese, vegan mayonnaise, and nutritional yeast. These items still give the spinach dip the cheesy, creamy vibe we love from the original version. I added a little lemon juice to balance out the creaminess and mimic the slight bitterness of parmesan cheese.
In addition to finding a dairy-free option, I love this spinach dip because it is packed with vegetables. In addition to spinach, this dip includes artichokes, water chestnuts, and green onions. Why water chestnuts? This aquatic vegetable is full of nutrients, considered a good carb, and even provides a little protein. Water chestnuts don't have much flavor, but the nutritional benefits make it worth throwing them into the mix.
Let’s get into the Recipe!
To begin, drain and roughly chop the spinach, artichokes, and water chestnuts. Add chopped vegetables to a medium bowl with the remaining ingredients. Stir until the cream cheese is completely incorporated into the mixture. If you prefer a cold dip, keep the dip in the medium bowl. Let it chill in the fridge for 30 minutes. Then enjoy with your favorite chips.
If you prefer a warm dip, heat the oven to 375 degrees and add dip to an oven-safe dish. Once the stove is ready, bake the dip for 30 minutes. Let cool before serving with your favorite chips.
Just A Suggestion…
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Spinach Artichoke Dip
Ingredients
- 1 box frozen chopped spinach – 10 oz thawed
- 1 can artichokes – 14 oz, drained and roughly chopped
- 1 can water chestnuts – 8 oz, drained and roughly chopped
- 2 green onions - chopped
- 1 Tbsp garlic – minced
- ½ C. vegan mayo
- ¼ C. vegan cream cheese
- 2 Tsp lemon juice
- 2 Tsp vegetable broth base
- 2 Tsp nutritional yeast
- ½ Tsp pepper
- 2 Tsp onion powder
- ½ Tsp garlic salt
- ½ Tsp garlic powder
Instructions
- Mix ingredients.
- Let chill in the fridge for 30 minutes.
- Preheat over to 375.
- Mix ingredients and add to an oven-safe dish.
- Bake for 30 Minutes.
