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Vegan Spinach Artichoke Dip

Ingredients

Garlic Cloves
 5 Garlic Cloves
minced
Yellow Onion
 0.5 Yellow Onion
diced
Baby Spinach
 4 cups Baby Spinach
chopped
Artichokes
 15 oz Artichokes
chopped
White Kidney Beans
 1 can White Kidney Beans
drained
Silken Tofu
 12 oz Silken Tofu
drained
Nutritional Yeast
 0.25 cup Nutritional Yeast
Vegan Mayo Or Plain Vegan Yogurt
 2 tbsp Vegan Mayo Or Plain Vegan Yogurt
Lemon
 1 Lemon
juiced
Dried Parsley
 0.5 tsp Dried Parsley
Garlic Powder
 1 tsp Garlic Powder
Salt And Pepper
 Salt And Pepper
to taste

Vegan Spinach Artichoke Dip

Jackfruitful Kitchen (jackfruitfulkitchen)

PrepCookTotalShares
10 min10 min20 min2

the perfect plant based appetizer that’s sure to be the real MVP! Unlike traditional spinach artichoke dip that’s made with dairy and cheese, this one gets its creaminess from fiber rich white beans, silky low fat silken tofu, and extra cheesiness from the nutritional yeast, which is packed with protein and B12. The end result is a delicious and satisfying appetizer that everyone will love and it’s packed with protein!

dipappetizer
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Recommended Equipment

Large cast iron

Large cast iron

Blender

Blender

Instructions

Heat a large cast iron over medium low heat and add a splash of water or cooking oil to coat. Add in the onion and garlic and sauté for 3-4 minutes until fragrant and tender. Add in the artichokes and spinach and sauté for another 2 minutes until spinach is wilted. Turn off heat.
  • 5 Garlic Cloves
    minced
  • 0.5 Yellow Onion
    diced
  • 4 cups Baby Spinach
    chopped
  • 15 oz Artichokes
    chopped
Add the remaining ingredients to a blender and purée until smooth and creamy. Pour into the skillet and turn heat back to low, Stirring to combine and heat through.
  • 1 can White Kidney Beans
    drained
  • 12 oz Silken Tofu
    drained
  • 0.25 cup Nutritional Yeast
  • 2 tbsp Vegan Mayo Or Plain Vegan Yogurt
  • 1 Lemon
    juiced
  • 0.5 tsp Dried Parsley
  • 1 tsp Garlic Powder
  • Salt And Pepper
    to taste
Serve warm or cold with chips or crackers for dipping!
Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip

Jackfruitful Kitchen (jackfruitfulkitchen)

PrepCookTotalShares
10 min10 min20 min2

the perfect plant based appetizer that’s sure to be the real MVP! Unlike traditional spinach artichoke dip that’s made with dairy and cheese, this one gets its creaminess from fiber rich white beans, silky low fat silken tofu, and extra cheesiness from the nutritional yeast, which is packed with protein and B12. The end result is a delicious and satisfying appetizer that everyone will love and it’s packed with protein!

dipappetizer
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue

Recommended Equipment

Large cast iron

Large cast iron

Blender

Blender

Ingredients

Garlic Cloves
 5 Garlic Cloves
minced
Yellow Onion
 0.5 Yellow Onion
diced
Baby Spinach
 4 cups Baby Spinach
chopped
Artichokes
 15 oz Artichokes
chopped
White Kidney Beans
 1 can White Kidney Beans
drained
Silken Tofu
 12 oz Silken Tofu
drained
Nutritional Yeast
 0.25 cup Nutritional Yeast
Vegan Mayo Or Plain Vegan Yogurt
 2 tbsp Vegan Mayo Or Plain Vegan Yogurt
Lemon
 1 Lemon
juiced
Dried Parsley
 0.5 tsp Dried Parsley
Garlic Powder
 1 tsp Garlic Powder
Salt And Pepper
 Salt And Pepper
to taste

Instructions

Heat a large cast iron over medium low heat and add a splash of water or cooking oil to coat. Add in the onion and garlic and sauté for 3-4 minutes until fragrant and tender. Add in the artichokes and spinach and sauté for another 2 minutes until spinach is wilted. Turn off heat.
  • 5 Garlic Cloves
    minced
  • 0.5 Yellow Onion
    diced
  • 4 cups Baby Spinach
    chopped
  • 15 oz Artichokes
    chopped
Add the remaining ingredients to a blender and purée until smooth and creamy. Pour into the skillet and turn heat back to low, Stirring to combine and heat through.
  • 1 can White Kidney Beans
    drained
  • 12 oz Silken Tofu
    drained
  • 0.25 cup Nutritional Yeast
  • 2 tbsp Vegan Mayo Or Plain Vegan Yogurt
  • 1 Lemon
    juiced
  • 0.5 tsp Dried Parsley
  • 1 tsp Garlic Powder
  • Salt And Pepper
    to taste
Serve warm or cold with chips or crackers for dipping!