This vegan spinach and artichoke dip is the perfect appetizer for any occasion! It’s creamy, flavorful, and packed with healthy ingredients. Plus, it’s super easy to make and can be made ahead of time. Simply reheat and enjoy!
Ingredients
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1/2 cup vegan cream cheese
- 1/2 cup vegan sour cream
- 1/4 cup vegan mayonnaise
- 1/4 cup grated vegan Parmesan cheese
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine all ingredients and mix well.
3. Spread mixture into a 9-inch pie plate.
4. Bake for 20 minutes, or until heated through and bubbly.
Potential changes & improvements
If you’re looking for a little extra flavor, try adding some hot sauce or red pepper flakes to the dip. You could also switch up the cheeses. Try using vegan cheddar or mozzarella instead of Parmesan. For a fun twist, try adding some chopped sun-dried tomatoes or roasted red peppers to the mix.
What other food it works well with
This dip is delicious with tortilla chips, crackers, or bread. It would also be great as a sandwich spread or a topping for a salad.
Common Mistakes
One common mistake when making this dip is using too much spinach. If you use too much, the dip will be watery and won’t have as much flavor. Be sure to squeeze all the water out of the spinach before adding it to the dip.
Nutritional Information
Serving size: 1/4 cup
Calories: 107
Fat: 10 g
Saturated fat: 2 g
Unsaturated fat: 7 g
Carbohydrates: 5 g
Sugar: 2 g
Fiber: 2 g
Protein: 2 g
Allergens
This recipe is free of the top 8 allergens. However, it does contain Parmesan cheese, which contains milk.