Description
Creamy Vegan Spinach Artichoke Dip is a delicious, plant-based appetizer that brings vibrant flavors to any gathering. This easy-to-make dip features fresh spinach and tangy artichoke hearts blended with rich coconut cream and nutritional yeast for a cheesy taste without dairy. Perfect for parties or cozy nights in, serve it warm with chips, veggies, or toasted bread for an unforgettable treat that everyone will love.
Ingredients
Scale
- 3 cups fresh spinach
- 1 can (14 oz) artichoke hearts, drained
- 1 cup coconut cream (from full-fat coconut milk)
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×8 inch baking dish.
- Sauté the spinach in a pan over medium heat until wilted, about 3 minutes. Set aside.
- In a large bowl, mix the wilted spinach, drained artichokes (chopped if desired), coconut cream, nutritional yeast, garlic powder, lemon juice, salt, and pepper until well combined.
- Transfer the mixture to the baking dish and spread evenly.
- Bake for 25-30 minutes or until hot and bubbly. For a golden crust, broil for an additional few minutes.
- Serve warm with tortilla chips, veggie sticks, or on toasted bread.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating red pepper flakes for a spicy kick or mixing in your favorite vegan cheese for extra creaminess. Leftovers can be stored in an airtight container in the fridge for up to five days; reheat before serving.