Vegan Spinach Artichoke Dip
This cheesy Vegan Spinach Artichoke dip is a total crowd pleaser for any event. Dairy-free, tree-nut free and gluten-free, this delicious is ready in under an hour!
Equipment
- Small saucepan
Ingredients
- 3 cups fresh spinach, loosely packed (1 1/2 cups if using frozen)
- 1 large yellow onion
- 2 14 oz cans artichoke hearts
- ¾ cup plant milk
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 8oz Plant-based mozzarella
- 4oz Plant-based parmesan
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large sauté pan, cook the diced onion over medium heat until it begins to soften.
- While the onion cooks, rinse, drain, and chop the artichoke hearts and de-stem the spinach if using fresh.
- Add the artichokes and spinach to the sauté pan with the onion and cook an additional 5 minutes or until all of the spinach has wilted. Then, add this mixture to your oven-safe baking dish.
- In a small saucepan, bring the plant milk to a boil, then add half of the plant-based cheese. Once boiling, reduce to a strong simmer and stir constantly until the mixture is thick.
- Once the mixture is thick, remove the pan from heat and pour the mixture on top of the spinach and artichokes in the oven-safe baking dish.
- Top with remaining plant-based cheese and bake at 350 degrees for 40 minutes.
- Serve and enjoy!
Notes
- Increase sauté time by about 5 minutes if using frozen spinach.
- Choose a wide, low baking dish to make it easier to serve the dip right from that same dish!
- Not vegan? Use real cheese and/or milk instead of plant-based.
- Want more protein? Mash one can of chickpeas or cannellini beans and mix into the vegetable mixture when sauteing.
Nutrition
Serving: 1 servingCalories: 92kcalCarbohydrates: 10.5gProtein: 1.5gFat: 5gSugar: 2g
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