Stovetop Vegan Spinach and Artichoke Dip

With a lot of time on my hands this past holiday season, I decided to veganize a favorite dip of mine: Spinach & Artichoke Dip! The best part is... It can be made in just one pan. I'm happy that it's so simple to veganize this recipe. You can still get that same cheesy flavor and yellow color even though it’s vegan!


What is Spinach and Artichoke Dip?


Spinach and Artichoke Dip is a party fan-favorite! It’s a creamy dip full of flavor and vegetables including garlic, spinach, and quartered artichoke hearts. It is most often served with sliced baguette bread, crackers, or tortilla chips. Some people choose to serve it in a bread bowl, if you want to make it look fancy of course. The dip can be baked or cooked on the stovetop (my preferred way of making it).


What vegan alternatives are needed in order to veganize this dip?


To veganize spinach and artichoke dip, you’ll need a vegan cream cheese base. Some optional ingredients include vegan parmesan, vegan cheese shreds, and vegan sour cream. Many of the non-vegan dip recipes include parmesan, but these optional items are not necessary. For this recipe, I included one cut up slice of vegan Violife Foods provolone. The extra vegan cheese is good, but all you really need for a basic dip is some cream cheese and nutritional yeast to get the creamy, cheesy flavor.




Ingredients:

  • 1 tbsp olive oil in pan

  • 2 large cloves garlic, chopped

  • 1jar marinated quartered artichoke hearts

  • Half bag frozen spinach, chopped & thawed

  • 1 tub vegan cream cheese (I used Kite Hill)

  • 4 tbsp nutritional yeast

  • Salt, black pepper, garlic powder (preferred amounts)

Instructions:

  • Add olive oil to a medium sized pan, put stove on low heat, then add the chopped garlic. Cook for about 3 minutes while moving it around so it doesn’t burn

  • Add the artichoke hearts to the pan & cook for 3-5 minutes while stirring. I recommend breaking them up a little with your spatula/spoon so there are many smaller pieces instead of large chunks.

  • Add the frozen-thawed spinach, cook for 5-7 minutes, allowing it to thaw more. Keep stirring.

  • Add a little salt, pepper, and garlic powder.

  • Add the tub of cream cheese and mix everything together, allowing the cream cheese to melt and all of the ingredients to fold into it.

  • See if it needs more salt, pepper, and garlic powder, otherwise mix it a few more times and then turn off the heat.

  • Serve warm with slices of bread, crackers, or tortilla chips.




Recipe tips:

  • Kite Hill is the best way to go in terms of cream cheese for this recipe.

  • Best served right away while warm and creamy, but you could always put it into a baking dish and pop it in the oven on low to reheat it.

  • I don’t use sour cream in my recipe, but if you want more cream to spinach ratio, add half a cup of vegan sour cream to the pan when you put in the cream cheese.

  • Vegan Mayonnaise can also be used to add more creaminess, but just use a little bit because the taste of it can be overpowering in any dish.

I hope you enjoyed this recipe(ish) for Vegan Spinach and Artichoke Dip!




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