spinach artichoke dip

Even non-vegans will love this one. Serve it up with corn or lentil chips and just watch it disappear in about five minutes. Spinach artichoke dip is always a crowd-pleaser, and it’s a perfect appetizer for your next party…or as a snack for your post-party late night munchies. I make this at least once a week because it’s that good.

This recipe was adapted from the amazing Alton Brown. To veganize this recipe I just subbed all of the dairy products listed for tofu products. When I gave up soy and corn, I had to switch up the recipe and find a substitute for the vegan cream cheese. I also now eat my spinach artichoke dip with baked lentil chips instead of corn chips, which are delicious and I don’t miss the corn chips at all!  Both versions of this recipe are absolutely fantastic and very similar, so your choice of ingredients really just depends on your dietary preferences. I present both versions below for your snacking enjoyment.

The soy-free version of this recipe uses my original almond cheese as a cream cheese replacement, but leaves out the garlic, parsley, and chives.

Spinach Artichoke Dip
A delicious, cheesy spinach artichoke dip that's completely vegan and has a soy-free option. Great for parties or a late night snack!
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
10 min
Prep Time
10 min
Cook Time
20 min
Total Time
10 min
Ingredients
  1. 1 package frozen chopped spinach
  2. 1 8-oz can of artichoke hearts, chopped
  3. 1/4 cup vegan mayo (Follow Your Heart brand makes a great soy free version)
  4. 1/2 tsp salt
  5. 1 tsp garlic powder
  6. pinch of cayenne pepper
  7. 1/3 cup soy vegan parmesan cheese (GoVeggie brand makes a good one) OR 1 tbsp nutritional yeast (soy free)
  8. 8 oz tofu cream cheese OR 1/2 cup of soy free plain almond cheese, recipe link above (leave out parsley, chives, and garlic from the almond cheese)
Instructions
  1. Preheat the oven to 350F.
  2. Defrost the spinach in the microwave according to directions on the package, then place it into a medium-sized baking dish.
  3. Open the can of artichoke hearts and drain and rinse them.
  4. Chop the artichoke into small pieces (I usually cut the artichoke hearts into quarters), and then place them with the spinach into the baking dish.
  5. Add the vegan mayo, salt, garlic powder, cayenne pepper, nutritional yeast OR parm cheese, and almond cheese OR tofu cream cheese.
  6. Stir everything until well combined. Bake at 350F for 20 minutes and serve warm with tortilla or lentil chips.
Life Gone Vegan http://www.lifegonevegan.com/

Share on Facebook0Pin on Pinterest1Tweet about this on TwitterShare on Google+0Share on Tumblr0Email this to someonePrint this page