Even non-vegans will love this one. Serve it up with corn or lentil chips and just watch it disappear in about five minutes. It’s a perfect appetizer for your next party, or as a snack for your post-party late night munchies.

This recipe is a veganized version of a dairy-filled recipe from the amazing Alton Brown.  I first made it with tofu products, then had to switch it up a bit and use almond cheese when I cut out soy. Tofu or not, this dip is amazing and tastes just like the real thing. I present both versions below for your snacking enjoyment.

Soy-Free Spinach and Artichoke Dip

Ingredients:

1 package frozen chopped spinach

1 8-oz can of artichoke hearts, chopped

1/4 cup soy free vegan mayo (I like Follow Your Heart brand)

1/2 tsp salt

2-3 tsp garlic powder

1 tbsp nutritional yeast

pinch of cayenne pepper

1/2 cup of plain almond cheese (recipe here) –leave out parsley, chives, and garlic from the almond cheese

Directions

Preheat the oven to 350F. Defrost the spinach in the microwave according to directions on the package, then place it into a medium-sized baking dish. Open the can of artichoke hearts and drain and rinse them. Chop them into small pieces, and then place them with the spinach into the baking dish. Add the vegan mayo, salt, garlic powder, cayenne pepper, and almond cheese. Stir everything until well combined. Bake at 350F for 20 minutes and serve warm.

Tofu-Based Spinach and Artichoke Dip

Ingredients:

1 package frozen chopped spinach

1 8-oz can of artichoke hearts, chopped

8 oz vegan cream cheese (I like Follow Your Heart brand)

1/4 cup vegan mayo

1/2 tsp salt

1 tsp garlic powder

1/3 cup vegan parmesan cheese (I like GoVeggie brand) or 1 tbsp nutritional yeast

pinch of cayenne pepper

Preheat the oven to 350F. Defrost the spinach in the microwave according to directions on the package, then place it into a medium-sized baking dish. Open the can of artichoke hearts and drain and rinse them. Chop them into small pieces, and then place them with the spinach into the baking dish. Add the cream cheese, vegan mayo, salt, garlic powder, and cayenne pepper. Stir everything until well combined. Bake at 350F for 20 minutes and serve warm.

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