WARM SPINACH-ARTICHOKE DIP (VEGAN)
A Chloe Coscarelli recipe. No mayo or dairy, a healthy version of the classic. Nutritional yeast (NOT brewer's yeast or baking yeast) give it the umami flavor of Parmesan cheese.
Provided by zeldaz51
Categories Soy/Tofu
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 Fahrenheit; lightly grease a 1-qt. baking dish.
- Heat the oil in a large skillet over medium-high heat and saute the onions until soft. Add garlic and red pepper and cook a few more minutes, then reduce the heat to medium-low and add spinach. Cook, stirring, until spinach is wilted.
- Blend together the tofu, yeast, lemon juice, basil, salt and pepper until smooth, in either a blender or food processor. Add artichokes and spinach mixture and pulse about 15 times to chop the veggies.
- Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. Let cool a few minutes, then serve with bread or chips.
Nutrition Facts : Calories 137.2, Fat 6.4, SaturatedFat 0.9, Sodium 490.8, Carbohydrate 14.2, Fiber 8.3, Sugar 1.5, Protein 10.3
VEGAN SPINACH ARTICHOKE DIP
Steps:
- Preheat the oven to 350 degrees Fahrenheit and lightly grease a cast iron skillet (mine is about 6 inches in diameter) or ramekin.
- Combine all of the ingredients for the blender mixture in a blender or food processor, scraping down the sides as needed and blending until completely smooth. Strain using a nut milk bag if needed. Set aside.
- In a wide skillet or saute pan, heat the olive oil of medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes or until the onion is translucent and starting to turn golden. Add the garlic, chili flakes, pepper, and paprika and stir. Cook for another 1 minute or until fragrant.
- Give the reserved blender mixture another stir and then add it to the pan. Stir every few seconds, making sure to scrape around the bottom of the saucepan to keep from sticking. The mixture will start to get chunky in places; when you see this happening, start to stir constantly until the mixture smooths out again and becomes one cohesive, somewhat stretchy mass.
- Add the spinach and artichoke hearts to the pan and stir in as best you can. Continue to cook for about 2 minutes more or until the spinach pieces wilt a little bit.
- Taste the mixture for salt and add more if desired. Transfer to the prepared dish and smooth out. For improved browning, lightly spray or brush the top with additional olive oil. If you have a broiler, bake for 10 minutes and then broil on high for another 3-4 minutes, until nice and browned and bubbly on top. If you don't have a broiler, bake for about 15-20 minutes, or until slightly crusty and light brown on top.
- Remove from the oven, let cool for a couple of minutes so that nobody burns their mouths, and then serve hot.
Nutrition Facts : ServingSize 1 half cup, Calories 111 kcal, Carbohydrate 9 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Sodium 473 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 5 g
VEGAN SPINACH ARTICHOKE DIP
Warm, creamy and flavorful this lovely spinach artichoke dip is perfect for just about any occasion and is super easy to make! No sour cream or processed cheeses, just simple whole food plant based ingredients.
Provided by Julie | The Simple Veganista
Categories Appetizer
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Soak, covered with 1 inch of very hot water for 5 - 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 - 3 hours to aid in digestion.
- Dice the artichoke hearts and prep the spinach.
- Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.
- In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.
- Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).
- Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks.
- Would be great with a light dusting of Almond Parmesan too!
- Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 - 15 minutes, or until warmed through.
Nutrition Facts : Calories 146 calories, Sugar 1.6 g, Sodium 269.7 mg, Fat 10.2 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 10.5 g, Fiber 2.3 g, Protein 5.4 g, Cholesterol 0 mg
WARM VEGAN SPINACH ARTICHOKE DIP
This warm cheesy dip makes the perfect snack or appetizer!
Provided by Valerie
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees
- In a blender combine cashews, 2 tbs water, vinegar, mayo and garlic and blend until the cashews are smooth. About a minute, giving your blender breaks if needed. Then add cream cheese, nutritional yeast, salt and 1 cup mozzarella, blend until smooth.
- Transfer to a large bowl and stir in spinach and artichoke hearts.
- Transfer to a 9×9 baking dish, pie dish, or small cast iron skillet. Top with remaining cup of mozzarella, cover with aluminum foil, and bake 30-40 min until cheese is melted.
- Serve warm with crackers, grilled pita, or toasted baguette!
YUMMY VEGAN SPINACH ARTICHOKE DIP
Make and share this Yummy Vegan Spinach Artichoke Dip recipe from Food.com.
Provided by theprettyvegan
Categories Soy/Tofu
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
- Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
- Combine all ingredients.
- Taste and add extra seasonings and nutritional yeast, as needed.
- Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
- Serve warm with bread or tortilla chips. Enjoy!
Nutrition Facts : Calories 151.9, Fat 5.5, SaturatedFat 0.8, Sodium 482.5, Carbohydrate 16.6, Fiber 9.6, Sugar 1.9, Protein 13.8
VEGAN SPINACH ARTICHOKE DIP
This dip packs all the taste of traditional spinach artichoke dip minus the dairy. Serve hot with tortilla chips.
Provided by thedailygourmet
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
- Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
- Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
- Sprinkle the top of the dip with Parmesan-style cheese.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 10.1 g, Fat 12.9 g, Fiber 5.7 g, Protein 8.2 g, Sodium 576 mg
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