Vegan Spinach and Artichoke Dip

This Vegan Spinach Artichoke Dip is a twist on the original spinach artichoke dip made with dairy, which includes mayonnaise, cheese and sour cream. This dip is completely vegan and made with an oil vegan mayo. (unless you want to use store bought vegan mayo like the Follow Your Heart brand, it’s up too you, no judgement)

But what this does have is the same creamy texture and taste with a garlic flavor mixed in with freshness of the lemon juice. You can serve this warm or at room temperature. This is great to bring to holiday parties and family gatherings. (I also use this as a pizza topping for my Spinach Artichoke Pizza)

Ingredients:

• Spinach (you can also add in other greens like kale)
• Artichokes
• Garlic
• Fresh Lemon Juice
• Garlic Powder
• Vegan Mayo (Here is the recipe if you want to make your own. Super simple.)
• Red Pepper Flakes
• Tamari or Soy Sauce
• Water (oil free sauce)
• Green Onions (optional garnish)

How do you make this Spinach Artichoke Dip?

1. To a medium hot saute pan add in the minced garlic and a little water (2-3 tbsp) and stir for about 1 minute. Next, add in the red pepper flakes and stir for about 10 seconds.
   
2. Add in the chopped artichokes and stir for about 1 minute. Next, add in the chopped spinach and stir. You can also add in a small splash of water (2-3 tbsp) and cover with a lid for about 1 minute for the spinach to wilt.
   
3. Add in the chopped artichokes and stir for about 1 minute. Next, add in the chopped spinach and stir. You can also add in a small splash of water (2-3 tbsp) and cover with a lid for about 1 minute for the spinach to wilt.
   
4. Remove the lid and stir the spinach and the artickoke together. Add in the mayo, tamari, garlic poweder and fresh lemon juice and stir together for about a minute when it starts to simmer.
   
5. Move to an oven safe dish and bake for about 5 minutes, until it browns slightly. Don’t over cook in the oven or it will dry out.
   
6. Remove from the oven and it’s ready to serve. You can refrigerate any leftovers for about 4-5 days.
   

Serve this spinach artichoke dip with veggies, tortilla chips, crackers or toasted bread!

Vegan Spinach and Artichoke Dip

Delicious vegan spianch and artichoke dip is made with garlic, lemon juice, spinach and chopped artichoke mixed with vegan mayo which is oil free. The dip is creamy and great makeover for the traditional version.

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Prep Time: 5 minutes

Cook Time: 10 minutes

Course: Appetizer

Cuisine: Vegan

Keyword: appetizer

Servings: 6

Author: Shelly Hughes

Ingredients

• 4 cup spinach, roughly chopped
• 14 oz artickokes, roughly chopped
• 1/2 lemon squeezed
• 5-6 garlic cloves, minced
• 1/8 tsp red pepper flakes
• 1/4 cup water (oil free saute as needed)
• 1 cup vegan mayo recipe provided oil free mayo or buy vegan store bought
• 1 tsp tamri or soy sauce
• 1 tsp garlic powder

Garnish

• 1/3 cup chopped greens onions
• sliced bell peppers
• thinly sliced celery
• chips
• sliced pieces of toast

Instructions

• Preheat oven to 400 degrees
• To a medium hot saute pan add in the minced garlic and little water (2-3 tbsp) and stir for about 1 minute. Next add in the red pepper flakes and stir for about 10 seconds.
• Add in the chopped artichokes and stir for about 1 minute. Next, add in the chopped spinach and stir. You can also add in a small splash of water (2-3 tbsp) and cover with a lid for about 1 minute for the spinach to wilt.
• Remove the lid and stir the spinach and the artickoke together. Add in the mayo, tamari, garlic poweder and fresh lemon juice and stir together for about a minute when it starts to simmer.
• Add to an oven safe dish and bake in the oven for about 5 minutes. Until it browns slighly. Don't over cook in the oven or it will dry out.
• Remove from the oven and ready to serve. You can refrigeate any leftovers for about 4-5 days

Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!