Creamy Vegan Spinach and Artichoke Dip – A Guilt-Free Crowd Pleaser
Indulge in the creamy, savory goodness of this Vegan Spinach and Artichoke Dip, a plant-based twist on a classic favorite. Perfect for parties, game nights, or simply as a satisfying snack, this dip is packed with flavor and wholesome ingredients. The combination of fresh spinach, tender artichoke hearts, and a velvety dairy-free sauce creates a rich, comforting texture without the need for heavy creams or cheese.
Serve it warm or chilled with your favorite gluten-free crackers, crunchy veggies, or crispy tortilla chips for a deliciously healthy treat. Whether you’re hosting guests or treating yourself, this easy-to-make dip is sure to be a hit!
Vegan Spinach and Artichoke Dip
Ingredients
Ingredients
- 1¼ cups unsweetened unflavored plant milk
- 3 tablespoons gluten-free all-purpose flour or oat flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 2 cups finely chopped spinach I prefer baby leaf, but any will do
- 1 tablespoon diced chives
- 1 14-ounce can artichoke hearts, drained and finely chopped (1½ cups)
- Sea salt
- Freshly ground black pepper
- Optional: vegan cheese melted on top or a little vegan parmesan cheese added for flavor
Instructions
- Instructions
- Combine the plant milk, flour, onion powder, garlic powder, and lemon juice in a saucepan. Bring to a boil, then simmer for 5 to 7 minutes, stirring frequently, until the sauce thickens to a spreadable consistency.
- Add the spinach and artichoke hearts. Mix well, then season with the chives, salt and pepper to taste. Cook for 2 minutes more, until the spinach has wilted. Add 1 to 2 tablespoons of water if the sauce gets too thick. Add optional cheese to the top and allow to melt, or mix in.
- Let the dip cool completely.
- Serve the dip warm or cold with gluten-free seed crackers, corn chips, or veggies like cucumber slices, carrot sticks, red pepper and celery
