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Ultimate Vegan Spinach and Artichoke Dip Recipe

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Ingredients

Adjust Servings:

	1 (14 1/2 ounce) can cannellini beans or (14 1/2 ounce) can great northern beans, drained and rinsed
	1 tablespoon olive oil
	1 small onion, diced
	4 garlic cloves, minced
	1 (10 ounce) package frozen spinach, thawed and squeezed dry
	1 (14 1/2 ounce) can artichoke hearts, roughly chopped
	8 ounces vegan cream cheese (use tofutti brand)
	1/4 cup panko breadcrumbs
	2 tablespoons nutritional yeast
	1/2 cup vegan mozzarella cheese (use daiya brand) (optional) or 1/2 cup vegan mozzarella cheese (use daiya brand) (optional)

Nutritional information

137.4

Calories

21 g

Calories From Fat

2.4 g

Total Fat

0.4 g

Saturated Fat

0 mg

Cholesterol

70.5 mg

Sodium

23 g

Carbs

9.3 g

Dietary Fiber

1.4 g

Sugars

8.6 g

Protein

160g

Serving Size

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Ultimate Vegan Spinach and Artichoke Dip Recipe

Name: Ultimate Vegan Spinach and Artichoke Dip Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: : 1; : 1; : 1; : 4; : 1; : 1; : 8; : 1/4; : 2; : 1/2

Features:

Cuisine:

American

Delicious!! The addition of the white beans is creamy, amazing, and genius!! I added a lil tamari and 1 tbls of mayo (blended with the beans and vegan cream cheese) and more nooch (nutritional yeast) bc it was the last of the container. I did not use the vegan cheese bc I didn't have it. After the 20 minutes baked with foil, I topped it with panko mixed with melted organic earth balance, baked uncovered for 15 minutes. So good!!

65 min
Serves 8
Easy

Ingredients

Directions

The Best Spinach & Artichoke Dip – Vegan, This recipe is a deliciously-creamy, vegan version of the popular appetizer I know you will LOVE this, and your dairy loving guests will have no idea that this wonderful dish is not made with mozzarella, cream cheese or mayo My dear friend, who is lactose intolerant, did NOT eat the dip at first because she was convinced there was dairy in it The white beans in this blended with the vegan cream cheese make the perfect non-dairy base for the spinach and artichokes I guarentee, this will give TGI Friday’s version a run for its money!, Delicious!! The addition of the white beans is creamy, amazing, and genius!! I added a lil tamari and 1 tbls of mayo (blended with the beans and vegan cream cheese) and more nooch (nutritional yeast) bc it was the last of the container I did not use the vegan cheese bc I didn’t have it After the 20 minutes baked with foil, I topped it with panko mixed with melted organic earth balance, baked uncovered for 15 minutes So good!!, Trying this Friday Think I could mix everything the day before & bake the next day?

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Steps

1 Done	Preheat Oven to 400 Degrees.
2 Done	Add the Drained Beans Into a Food Processor and Blend Until Smooth, Scraping Down the Sides as You Go.
3 Done	Next Add the Vegan Cream Cheese to the Bean Mixture, and Blend Until Both Are Well Combined and Creamy.
4 Done	in the Meantime, Heat the Olive Oil Over Medium Heat in a Sautee Pan.
5 Done	Add Onion and Cook Until Nearly Translucent.
6 Done	Add Garlic and Cook One Minute More Until Fragrant.
7 Done	Add Artichokes and Spinach and Cook For 2-3 Minutes.
8 Done	Remove from Heat and Stir in Bean Mixture from the Food Processor, as Well as the Panko and Nutritional Yeast.
9 Done	If Using the Vegan Cheese, You May Stir It Into the Dip Completely, or Sprinkle Over the Top.
10 Done	Cover With Foil and Cook About 20 Minutes.
11 Done	Remove Foil and Cook For 10 or 15 Minutes More, Until a Little Browned and Heated Through.