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?!
Welcome to 86 Lemons. My name is Livvy. Thanks for stopping by! I test a wide variety of seemingly fun DIY projects, vegan recipes and consumer products (like the latest mascara, for example). Then I report to you with the inside scoop. You'll get the real story on which ones are worth your attention and which ones are "lemons" to be avoided. Read more on my 
Gee Livvy, I had a “Tastefully Simple” Spinach/Artichoke Dip Mix in your Christmas Stocking.
Move on to plan “B”.
Oh yum! I love spinach and artichoke dip. I switched over to veganism this spring and am so grateful for recipes like this that allow me to continue to enjoy some of my favorite holiday treats!
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
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.
Pingback: Healthy Banana Bread December 10, 2012
[...] 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 [...]
Oh my goodness this looks so delicious! I think I have everything to make this dish and I know my family will love it. So glad to have discovered this post,
I love this recipe!
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 :)
Sandra, I think you’ll LOVE this dip (I certainly do). But I take ZERO credit for it – this is a Dreena Burton creation (as noted above). She’s the BEST!!!!!!!
OH…I missed that part…I was too distracted by the yummy pictures! I think I almost tried to bite the screen.
Well you do a beautiful job showcasing her recipe!
Pingback: Weekly Rewind | Herbivore Triathlete December 14, 2012
[...] boards. Some of my favorite recipes from the week include; Gingerbread Loaves with Lemon Glaze, Creamy Artichoke Spinach Dip, Vegan Cranberry Cheese Crumble, Edamame Hummus, and Jumbo Soy Nog [...]
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!
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.
Pingback: Last Minute Christmas Links | December 21, 2012
[...] posted a great looking vegan Artichoke dip that just might have to happen on Christmas [...]
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!!!! :)
You can warm it up in the oven on a low temp, or if you have a toaster oven, those are great for reheating. Lastly, nuking it works too.
Pingback: Weekly Menu Plan Week of Dec 30, 2012 | December 30, 2012
[...] New Years Eve we are having some snacky foods for dinner. I am making Vegveeta Dip for nachos, spinach artichoke dip (made this for Christmas and everyone loved it!), and mozzarella sticks for the kiddos. I think [...]
Pingback: Mushroom and Spinach Pockets (vegan) January 28, 2013
[...] moderate interest in the game. And by good food, I don’t mean Doritos and Cheetos. I mean Creamy Artichoke Spinach Dip, Peanut Butter Crispy Rice Treats, Hummus with Toasted Pine Nuts, Veggie Quesadillas, Fresh [...]
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.
I’m also wondering if this can be made ahead and frozen? If so, cook and freeze or just mix and freeze?
I haven’t tried it, but I don’t see why not. I would probably cook and freeze, then just reheat until warm.
Hi Michelle. Dreena says 5 to 6 (http://plantpoweredkitchen.com/recipe-page/?recipe_id=6025895) but I think more like 10 to 12 (as an appetizer), especially if there are seven other dips.
Pingback: Weekly Rewind~Superbowl Edition | Herbivore Triathlete February 1, 2013
[...] Creamy Artichoke Spinach Dip by 86Lemons [...]
Pingback: The Big Vegan Super Bowl Recipe Round-Up — Oh She Glows February 1, 2013
[...] Creamy Artichoke Spinach Dip from Livvy at 86 Lemons (recipe via Dreena Burton): [...]
This looks so amazing! I may have to make this for the superbowl party I’m going to and not tell anyone it’s vegan! :)
This dip looks amazing
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
Yes, Dreena’s recipes are the best!!! Her cookbook, Let them Eat Vegan, is full of awesome recipes. Love your adds – great idea.
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.
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 :)
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.
Thanks for the feedback, Megan!
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!
Pingback: Menu Plan Monday – Third Week of Lent | heartland Renaissance April 1, 2013
[...] from breakfast. If I’m feeling like it, I might make a dip like this one, or perhaps this one. Then, I set out plates and let everyone graze until they’re [...]