Creamy Artichoke Spinach Dip (vegan, gf)

I swear it was Monday, then I blinked and it was Friday. The days fly by so fast. I can never ever seem to get caught up with my giant to-do list. Things get added faster than I can cross them off. I managed to order my Christmas cards a couple of weeks ago. They arrived last week. And I haven’t mailed a single one yet. I did buy stamps today, though… so that counts for something, right?

Nonetheless, the weekend is nearly here and I’m looking forward to attending a couple of holiday parties! For both parties, guests have been asked to bring a dish to pass. Today, I decided to do a trial run on Dreena Burton’s Creamy Artichoke Spinach Dip (without all the junk, as Dreena puts it). I should know by now that no trial run is necessary with Dreena’s recipes because they are ALWAYS delicious. She never disappoints. In fact, if you need a great gift idea for the foodie in your life (vegan or not), I highly recommend her latest cookbook, Let Them Eat Vegan! I have made several recipes from this book and I’ve loved them all. (This particular recipe is not in the book, but there is another artichoke dip, along with many others.) Dreena is the real deal.

I absolutely LOVE this recipe. I’m so excited to have found a healthy version of this dip that tastes like the non-vegan version I’ve always loved. It’s beyond me how these healthy vegan ingredients come together to form the same flavor and texture without the cheese, mayo, cream cheese, sour cream, commercial dairy substitute or oil. I’m telling you – you won’t even miss it. It also happens to be gluten-free and VERY easy to make.

INGREDIENTS:
¾ cup plain unsweetened non-dairy milk (I used almond milk)
2½-3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic
¾ tsp sea salt
½ tsp dry (ground) mustard
freshly ground black pepper to taste
¾ cup raw cashews (unsoaked)

2 cups frozen artichoke hearts (I used one 9 oz. box), partially thawed (helps for pulsing in blender)
2 cups (loosely packed) spinach leaves

STEP 1:
Preheat oven to 425ºF.  In a blender, add milk, lemon juice, garlic, salt, dry mustard, pepper and cashews. Blend until very smooth. If using a Vitamix or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.

STEP 2:
Add artichokes and spinach and very briefly blend or pulse. Do not fully blend, keep some chunky texture! My mixture wasn’t quite as chunky as I prefer, so I scooped the mixture into a bowl and stirred in a can of quartered artichoke hearts (drained, rinsed and chopped).

STEP 3:
Transfer mixture to an oven-proof baking dish, and bake for 17-20 minutes. Do not bake any longer or the spinach will turn off-color.

Serve warm with raw veggies, bread, tortilla chips, pita bread/chips or crackers. I liked it even better after letting it cool, then refrigerating and re-heating it later.

Hubs doesn’t even like artichokes and he managed to put a good dent in it. House guest and friend, Amanda, also approved! So I will definitely be bringing this dish to at least one of the holiday parties this weekend, if not both. Thanks again to the fabulous Dreena Burton for another brilliant vegan recipe! Where would we be without her?!

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Comments

  1. Mary Weatherbee says

    Gee Livvy, I had a “Tastefully Simple” Spinach/Artichoke Dip Mix in your Christmas Stocking.

    Move on to plan “B”.

  2. says

    I just stumbled on this post, and thus your blog, via “Finding Vegan.” I saw your tabs at the top for “DIY” and “Vegan” and I knew I was in the right place! I love this recipe because it’s oil free and something I used to eat pre-vegan. I’m vegan and oil free and sometimes it’s tough finding oil free recipes, so thank you. Your photos are beautiful, your blog design and layout crisp, clean and appealing. Really, this is one of my new favorite blogs.

    I also blog about DIY projects, Vegan recipes and thrifty finds. My blog layout is not nearly as cool and professional, nor my photos, as yours. But don’t get discouraged, if you do find the time and want to stop by, because I’m (with the help of my graphic designer husband) fixing up the design and I just bought some supplies needed to improve my photos. So they will start improving. If you have any tips please feel free to send them my way. I’ve only been blogging on this blog for almost two months now but learned a ton from great blogs like yours. I thank you for being an inspiration for great photos, layout and having oil-free recipes. I’m now a follower via Bloglovin’ and I’m just so glad to have found ya.

    All the best,
    Aubrey
    Project Lovegood

    • says

      Hi Aubrey! So glad you found my blog and are enjoying it! I checked out your blog and you’ve got some great stuff on there – luv the vegetable broth idea – definitely going to give that a try.

  3. says

    Artichoke Spinach Dip is one of my all time favorite appetizers! After finding the picture of this dip on Finding Vegan I couldn’t believe what I was seeing. What a great recipe, I love how you made it vegan and gluten-free. I plan on making this for an appetizer at our Christmas party this year. Thanks for sharing the recipe and making it super healthy :)

  4. Amanda G. says

    I liked this recipe! The texture was creamy and smooth. I didn’t taste much spinach though. Thank you for introducing our family to yummy, healthy foods. :) I love hearing what Hubs has to say about your recipes and other projects!

    • says

      Amanda, that was actually a pretty poor sample that you tasted. That batch didn’t turn out quite right… plus, it was cold by the time we ate. So you might REALLY like a good batch served warm! ;) Hubs doesn’t like artichokes, so he’s not a huge fan of this dip. He’ll eat it, it’s just not his favorite thing.

  5. Catherine Galvani says

    This recipe looks awesome!!! I’m going to try it for my next christmas party. Just wondering, how do you re-heat it once you get it cold? Thanks a lot!!!! :)

  6. michelle says

    How many does this recipe feed? I want to make it for a baby shower and it’ll be 1 of 7 savory dips. There will be 80-85 people.

  7. Eloïse says

    This is so good i cant stop eating! Impressive! I added pepperoccini peppers for a bit of heat and roasted red pepper for colour. amazing! Thanks for this recipe

  8. Kristina says

    Thanks so much for sharing this. It was absolutely amazing. I have not had spinach artichoke dip in about 6 years. I was in heaven.

  9. Kate says

    This recipe is so delicious and healthy! I have made it twice in the last week, first for my Mom’s 60th birthday party (it was a hit!) and then again just for fun on a Sunday for my friend and I to share. I can’t believe how healthy and creamy and tasty it is. I love finding recipes like this that take classic foods and make them even better as vegan versions. So easy to make and with such simple ingredients, too! Thank you :)

  10. says

    I just made this recipe! it turned out great! I had to make a few substitutions… frozen spinach and canned artichoke hearts ( drained and soaked overnight in fresh water). I also added 1 T Nooch. I think for next time, I would like roasted garlic.

    Also, i love your blog! Keep up the great work.

  11. Kamila says

    This is incredible! I never would have dreamed that a vegan spinach artichoke dip could be as addicting as the usual super-cheesy one! I added a couple heaping spoonfuls of nutritional yeast, then drizzled olive oil on top before putting it in the oven. Definitely a keeper, thank you!

  12. Tricia says

    I added Dill weed and water chestnuts! Used toasted udi’s pizza crust. Yum! Oh – and also Daiya mozzerella cheese! Yummy!

  13. Anna says

    This was DELICIOUS!! I used a couple cans of artichokes instead of frozen and also quartered some up to toss in at the end for chunckiness as suggested. With cut up veggies, this app (which we turned into a meal) tasted so “clean”… thank you!

  14. Katie says

    Absolutely fantastic recipe – thank you so much for sharing! I chopped cross sections of large carrots to make “chips” to dip. Spreading this one like wildfire to friends and family :-)

    • Sarah says

      I use the cashew meal in the same quantity as the recipe calls for whole cashews and haven’t had an issue. I just wait to add the veggies until the end to get the right ratio of ingredients.

  15. Sarah says

    This is one of my go-to recipes. Seriously, my omnivore bf lives it. We’ve made it as a dip, filling for vegan rangoon, and stuffed pasta shells with it. Last night I didn’t have any non-dairy milk, but had a can of light coco milk. Game changer!

  16. Natali says

    I’m planning on making this recipe for a party this weekend. Would it be ok if I used canned artichokes instead of frozen? Will I have to prepare them in a different way?

    • says

      Hi Natali. Personally, I haven’t tried canned artichokes, but if you read through the other comments on this post, you’ll see that a few other readers used canned and it turned out just fine.

  17. Erin M says

    Thanks so much for sharing another recipe with such gorgeous pictures and descriptive information. I’m planning to make this for a party this weekend. Looks fantastic.

  18. Carey says

    This recipe is incredible! If I’m not careful, I could eat the whole batch one sitting. People who try this (even my meat eating friends) really enjoy this! Thank you for the recipe!!

  19. mia says

    Thanks For this recipe!! It was a giant hit at Thanksgiving (made it specifically for me and my husband’s vegan cousin) and the whole decidedly non-vegan family chowed down. My husband is a little skeptical about vegan stuff and he loved it!

    • says

      Hi Mia! I made it for Thanksgiving, too! So glad it was a hit with your family. If you don’t have it yet, that cookbook is worth the purchase!

Trackbacks

  1. […] Bread (vegan, gf) December 10, 2012 : posted by livvy In my last post, I wrote about the vegan Artichoke Spinach Dip I was going to bring to a holiday party. We went to the party on Saturday and no one there knew I […]

  2. […] 22. Creamy Artichoke Spinach Dip – This blogger surprised even herself with how authentic her take on this bar food favorite tastes, despite ditching the mayo, cheese, and sour cream. A combination of almond milk and – you guessed it – cashews lends itself to a velvety, almost gratin-like consistency into which the artichokes and the spinach are gently mixed. Couple that with the knowledge that you’re getting a hefty dose of antioxidants in each serving, and it’s irresistible to scoop up a second helping of this dip. […]

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