I almost can’t believe how good this dip is…creamy really only begins to describe it!! And while I would rate this recipe as decently healthy, it has a truly indulgent taste to it that really makes it seem, well, not vegan!! I’m not trying to sound renegade here or anything! There are days where I totally crave salad and fresh food and all that wonderful goodness! But sometimes I just need that satisfying, rich, flavor of something….like this! Totally a crave-satisfier, crowd-pleaser, and a great date-night munchy snack! I know this is going to be my go-to party recipe from NOW ON! All you my friends, be warned. Rebecca is bringing Hot Creamy Spinach Artichoke Dip to all get-togethers for the next great while! LOL. Ok, I’m done ranting, let’s share the secrets!
Wedding conversation has been included in my last two posts, so I didn’t think this one should be an exception!! 😉 For my sis-in-law’s reception we had this totally amazing vegan cook who masterfully turned out a delicious meal that included this dip – and we all simply swooned over it! This wonder-worker shared her basic recipe with me, and with a few adjustments I hereby share it with you!! 😉 Thank you Desiree!! 😉
You may notice that in my photos and video I use whole freshly cooked spinach. You can totally do this too. You just sub the 10 oz frozen chopped spinach for 1lb fresh spinach (yeah that’s a whole lot of fresh spinach) steam it for a couple of minutes and then press and drain it. However, I’ve tried this a number of ways, and I actually far prefer to use the chopped frozen spinach (thawed, pressed, and drained well to avoid making a ‘green’ dip). It’s less work, and the small pieces may not be quite as pretty, but they’re really nice and integrated and work even better when you’re scoopin’ it up onto a cracker!
Also, the cashews in this do make it wonderfully creamy, but don’t feel like it must be cashews. You can sub part or all of the cashews for blanched almonds (which you can make yourself rather than buying quite easily). I prefer the cashews myself for the ultimate creaminess, but I know there are lots of people with allergies so I just wanted to mention that!
I did use 1/2 cup of vegan mayo in this – really the only truly indulgent ingredient health-wise. Honestly tho, I don’t feel that 1/2 cup of vegan mayo in this whole dip is very sinful…that’s why we share such things, right? 😉 I used Vegenaise by Follow your Heart which is my all-time favorite, but your fave vegan mayo should work just fine. If you use a homemade version that has a lot of lemon juice in it, maybe cut back a bit on the fresh squeezed lemon listed in the ingredients.
You can use marinated or non-marinated artichoke hearts (I use the marinated hearts from Costco ’cause their cheap!) but just be sure that you drain them well either way. Once, I made the mistake of not draining my marinated ones super well, and I thought the flavor was just a little strong….
Well that’s about all my tips and tricks guys! I just know you are going to love this SO much! Can’t wait for you to try it! If you have any questions, write to me below, or send me a message on facebook @veganblueberry or on instagram @theveganblueberry
Happy cooking and happy day!!
Creamy Vegan Spinach Artichoke Dip
- 2 C. Water (divided)
- 1/4 C. Cashews
- 2 T. Nutritional Yeast Flakes
- 1-2 T. Unbleached Flour (depending on how thick you like it) or equivalent of Cornstarch for Gluten Free
- 1 1/2 tsp. Himalayan Salt (or other sea salt)
- 1 tsp. Onion Powder
- 2 tsp. Fresh squeezed lemon juice
- 1/2 C. Vegan mayo
- 1 garlic clove
- 1 1/2 C. Canned Artichoke Hearts (Sliced thin & drained well)
- 10 oz. Package frozen chopped spinach (thawed and pressed and drained well)
- 1/2 tsp. Dried dill
- 1/8 tsp. or a pinch of Crushed red pepper
Preheat oven to 375 degrees.
Add 1 Cup of the water and the following 8 ingredients (cashews, yeast flakes, flour or cornstarch, salt, onion powder, lemon juice, vegan mayo, and garlic clove) to your blender and blend until completely smooth. Open your blender lid, add remaining cup of water and give a quick blend to combine (yeah, remember to put the lid back on! We’ve all made that mistake!! 😉 ) Set aside.
Now place your thinly sliced and well-drained artichoke hearts in a medium sized mixing bowl, add your thawed and extremely well-drained chop spinach (yeah, you don’t want green dip! Be sure to press firmly and drain!), add the two seasonings we didn’t want to blend (crushed red pepper and dried dill), and finally pour your cream sauce over all.
Mix to combine everything and pour into a baking dish and bake at 375 for approx 30 minutes or until warm and bubbly! Serve with crackers or crusty bread after it cools off enough not to burn your mouth! It also reheats very well and honestly even tastes great cold! 😉