Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spinach and Artichoke Dip

Spinach and Artichoke Dip

  • Author: Brian
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Easy Spinach and Artichoke Dip combines creamy plant-based cheese, fresh spinach, and tender artichoke hearts to create a crowd-pleasing appetizer perfect for parties and casual gatherings. Quick to prepare and full of vibrant flavors, it offers a delicious plant-based option that works as a dip, spread, or filling with minimal effort.

Ingredients

Vegetables

  • Fresh spinach – 300g (about 10 oz)
  • Artichoke hearts – 200g, chopped into bite-sized pieces

Creamy Base

  • Plant-based cheese – 1 cup, shredded or finely chopped
  • Plant-based mayonnaise (natural) – 1/2 cup
  • Garlic (natural flavoring) – 2 cloves, minced
  • Vegetarian Worcestershire sauce (natural) – 1 tablespoon
  • Apple cider vinegar (natural) – 1 teaspoon
  • Natural gelling agent – 1 teaspoon

Seasonings

  • Salt – 1/2 teaspoon, or to taste
  • Black pepper – 1/4 teaspoon, freshly ground
  • Nutmeg – a pinch

Instructions

  1. Prepare the spinach and artichokes: Rinse the fresh spinach thoroughly, then blanch it in boiling water for two minutes until just wilted. Drain well and squeeze out excess water to prevent sogginess. Chop the artichoke hearts into bite-sized pieces to ensure every scoop is packed with flavor.
  2. Mix the creamy base: In a bowl, combine the plant-based cheese, plant-based mayonnaise (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), minced garlic (natural flavoring), and the natural gelling agent. Whisk these ingredients together until smooth and creamy.
  3. Incorporate vegetables and season: Gently fold in the prepared spinach and chopped artichokes. Season the mixture with salt, pepper, and a pinch of nutmeg to balance the flavors. The natural gelling agent will help the dip hold a lovely, firm texture when heated.
  4. Heat and serve: Transfer the mixture to a baking dish. Bake in a preheated oven at 180°C (350°F) for about 20 minutes or until the top is lightly golden and bubbling. This step intensifies the flavors and melds the ingredients beautifully.

Notes

  • Drain spinach thoroughly to avoid excess moisture that could make the dip watery.
  • Use room temperature plant-based cheese and mayonnaise (natural) for smoother mixing and better texture.
  • Adjust the amount of natural gelling agent to achieve your preferred dip consistency.
  • Fold ingredients gently to preserve the texture of spinach and artichokes.
  • Taste the dip before baking and adjust salt, pepper, and acidity as needed.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 180
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Spinach dip, Artichoke dip, Plant-based appetizer, Vegan dip, Party food, Easy dip recipe

Find it online: https://puretastekitchen.com/spinach-and-artichoke-dip/