This creamy spinach and artichoke dip is one of those you-have-to-try-this recipes. It's perfect for parties, holidays, Friday nights... Anytime you can come up with an excuse to make this is perfect. Spinach and artichokes are combined with dairy-free cream cheese, herbs, and spices, then topped with Italian bread crumbs and baked until warm and bubbly. Serve warm with bread, crackers, and vegetables.

Spinach and Artichoke Cream Cheese Dip [Vegan, Gluten-Free]

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Serves

4

Cooking Time

35

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Ingredients

For the Dip:

  • 8 ounces vegan cream cheese
  • 3/4 cup unsweetened almond milk
  • 3 tablespoons freshly squeezed lemon juice
  • 1-2 medium-large cloves garlic
  • 3/4 teaspoon sea salt
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon dry ground mustard
  • Freshly ground black pepper, to taste
  • 2 cups frozen artichoke hearts, partially thawed and drained
  • 2 cups frozen spinach, partially thawed and drained
  • Italian bread crumbs (below)

For the Italian Bread Crumb Topping:

  • 3/4 cup panko bread crumbs (gluten-free if necessary)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground sage
  • Freshly ground black pepper, to taste

To Serve:

  • Bread
  • Crackers
  • Fresh vegetables
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Preparation

  1. Preheat oven to 425°F.
  2. In a high-speed blender, add the cream cheese, almond milk, lemon juice, garlic, salt, nutritional yeast, dry mustard, and black pepper. Blend until very smooth.
  3. Add in the artichokes and spinach and pulse to combine, but be sure to keep a chunky texture.
  4. Add all of the ingredients into an oven-safe dish and bake for 10 minutes.
  5. While that bakes, mix together the breadcrumb recipe.
  6. Remove dip oven, give it a stir, then top with a bit nutritional yeast and the bread crumbs as desired. Place back into the oven for 10 minutes.
  7. Then, set oven to broil and broil for 1 minute, or until the top is nicely browned.
  8. Remove, let cool for about 4-5 minutes, and serve warm with bread, crackers, vegetables, etc...

Notes

Adapted from Plant-Powered Kitchen.

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