VEGAN SPINACH-ARTICHOKE DIP

Want to make a plant-based showstopper appetizer?  This spinach-artichoke dip is the one!!!  It is so gooey, cheesy and garlicky … no one will guess its vegan.   Prepare it ahead and just pop it in the oven when your guests arrive.  Serve it with veggies, crackers or crusty bread.

In a high-power blender add all the mozzarella ingredients and blend until well combined, about 30 seconds.  There should not be any small pieces of almond in the mixture.  Set aside.

In a large pan heat oil and add onions.  Sauté onions until translucent, approximately 2 minutes.

Add garlic, pepper, paprika and spinach. Stir well.

Blend mozzarella mixture quickly again, approx. 3 seconds.  Add mozzarella mixture and artichoke hearts to pan.

Stir constantly, scraping the bottom of the saucepan to avoid sticking.  It will quickly resemble a stretchy and gooey mixture.

Turn heat off and place dip in serving dish.

If you are not serving dip immediately, store in an airtight container.

To reheat:

Place dip in an oven safe casserole dish or 6” cast-iron skillet.  Reheat in a 350F oven for 20 minutes.  Serve immediately.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

VEGAN SPINACH-ARTICHOKE DIP

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 2 cups 1x
  • Category: appetizer/starter
  • Method: blend and sauté
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

Want to make a plant-based showstopper appetizer?  This spinach-artichoke dip is the one!!!  It is so gooey, cheesy and garlicky … no one will guess its vegan.   Prepare it ahead and just pop it in the oven when your guests arrive.  Serve it with veggies, crackers or crusty bread.


Ingredients

Scale

Vegan Mozzarella ingredients:

  • 1/4 cup blanched almonds, soaked overnight or 6 hours
  • 1 cup plant-based milk (not coconut)
  • 1 teaspoon fresh lemon juice
  • 2 ½ tablespoons tapioca starch
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 tablespoon + 1 teaspoon nutritional yeast

Other ingredients needed:

  • 1 tablespoon avocado oil
  • ½ medium yellow onion, chopped
  • 3 cloves garlic, minced
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • ½ cup frozen spinach
  • 114 oz can artichoke hearts, drained and roughly chopped

 


Instructions

  1. In a high-power blender add all the mozzarella ingredients and blend until well combined, about 30 seconds.  There should not be any small pieces of almond in the mixture.
  2. Set aside.
  3. In a large pan heat oil and add onions.  Sauté onions until translucent, approximately 2 minutes.
  4. Add garlic, pepper, paprika and spinach. Stir well.
  5. Blend mozzarella mixture quickly again, approx. 3 seconds.
  6. Add mozzarella mixture and artichoke hearts to pan. Stir constantly, scraping the bottom of the saucepan to avoid sticking.  It will quickly resemble a stretchy and gooey mixture.
  7. Turn heat off and place dip in serving dish.
  8. If you are not serving dip immediately, store in an airtight container.

 


Notes

To reheat:

Place dip in an oven safe casserole dish or 6” cast-iron skillet.  Reheat in a 350F oven for 20 minutes.  Serve immediately.

Keywords: vegan appetizer, vegan dip, spinach-artichoke dip, vegan recipe, gluten-free appetizer, vegan party dip

 

 

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating