Before my dairy free days, Spinach Artichoke Dip was one of my favorite appetizers to order at the restaurant. I loved the flavor, texture, and the combo of dipping freshly toasted pita bread into hot gooey cheese! It was delicious but not so nutritious!
As I was making my transition to a dairy free lifestyle, spinach dip was one of those things I would have to motivate myself to stay disciplined and not listen to the voices in my head saying "just take one bite", (smiling).
So you only imagine the excitement I felt when I found that first vegan recipe online!
What I like most about the one I'm sharing with you today is it's:
Easy to make
Uses one skillet and a blender
and has the same texture as it's non-vegan counterpart.
What makes this dip really stand out is the Mozzarella cream sauce by Vegan Richa! The link in the recipe below will send you too her blog, where you can get this and other great vegan recipes!
I hope you enjoy the Vegan Spinach Artichoke Dip as much my family and I do!
I look forward to hearing your feedback!
1 8 1\2-oz can artichokes
1 large bag baby spinach
1 cup vegan mayonnaise (try Just Mayo or Earth Balance )
1 TBS safflower oil
Salt and pepper, to taste
Drain the liquid from the artichokes and chop coarsely. Set to the side.
Prepare your Mozzarella Cream Sauce. Set to the side.
In a large non stick pan heat oil over medium-high. Add handfuls of spinach to skillet and cook. Toss with tongs until it wilts and is tender, 3-5 minutes. Add artichokes, mayo, & Mozzarella Cream Sauce. Simmer for about 5-7 min. Until all ingredients are combined and hot. Stir constantly to keep sauce from burning.
Season with Salt & Pepper, to taste.
Serve immediately with toasted bread, chips, or fresh vegetables.
Set the oven to broil.
Use a cast iron skillet in replace of the non stick pan. Follow all steps as instructed above. After dip is done on the stove top, put the skillet in the oven and cook for 5 min, or until the top of the dip is bubbly and brown!
For the mozzarella cream sauce I used corn starch instead of tapioca starch. I use 2 TBS of nutritional yeast, and I omitted the white miso.
In the winter I buy the prepackaged bags of spinach you find in the salad section of store (it's convenient & budget friendly). In the summer I like to add fresh spinach from the garden. It takes more prep time for cleaning but fresh from the garden too the plate always taste best!
Vegan Spinach recipe was inspired by Peta.com