Since going vegan 5 years ago, I have been experiementing with different recipes, trying to come up with the perfect vegan spinach and artichoke dip. I wanted to make one that was pretty close the ones I had at restaurants.
I was finally successful!
Hope you guys like it as much as I do!
Vegan Spinach and Artichoke Dip
Serves 6 (at least!)
2 C Daiya Mozzerela Shreds (1 bag)
16 oz. Tofutti Sour Cream
8 oz. Tofutti Cream Cheese
1/2 C Earth Balance Buttery Spread
10 oz. Frozen Spinach (thawed, drained, squeezed)
14 oz. Can Artichoke Hearts (chopped, leave a little chunky)
4 oz. Can Diced Jalapenos (It is a little spicy, 1-2 oz. for less spice)
2 Cloves Garlic (minced)
2 Tbsp. Nutritional Yeast (optional, but recommended)
1/4 tsp. White Pepper
1/4 tsp. Black Pepper
Melt sour cream, cream cheese, and butter in a medium sized pot on medium heat. Whisk together until combined.
Add your cheese. Daiya melts best at higher temperatures. Temporarily increase your heat while whisking until cheese is melted.
Lower heat to low-medium. Add in the rest of your ingredients. Whisk until combined.
Let cook on the stove, while stirring frequently, for at least 15 minutes. The longer the dip cooks/sits the quicker the flavor comes out.
(The first time I made the dip I ate it right away and it didn't have much flavor, but the next day it did. This last time I made it, I let it cook on the stove longer, and the flavors came out right away.)
Serve with chips, crackers, on sandwiches, in wraps, or however you please!
*This dip is a little spicy! I love it that way. If you don't like spicy, then you could do 1/2 the jalapenos, or none at all. I have never tried it that way, so I can't promise you anything. The jalapenos really give it a lot of flavor, so I recommend using at least some.
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