Monday, July 30, 2012

Vegan Spinach & Artichoke Dip

Vegan Spinach & Artichoke Dip


1 1/4 cup fresh, diced spinach (you can also use frozen, thawed, and drained of any water)
3/4 cup artichoke hearts (I used a 12 oz can of artichoke hearts marinated in water and diced into bite-size pieces. You can also use frozen, thawed, and drained of any water)
1/3 cup vegan mayonnaise or vegan sour cream (I used Tofutti sour cream)
1/4 cup vegan cream cheese (Tofutti)
1/3 cup vegan shredded cheese (Daiya cheddar or mozzarella)
Black pepper and salt to taste
Optional Seasonings to taste: Garlic, onion powder, cayenne, chili powder, curry, red pepper flakes, seasoning blends such as Mrs. Dash, etc.


Combine all ingredients in a bowl and stir. 

You can make this a hot dop by baking in a small baking dish for about 20 minutes at 350˚F or until bubbling/browned. In the last 5 minutes of baking, you can sprinkle the dip with cheese, if you want an extra cheesy, gooey top layer.

Makes approximately 1 1/2 cups dip. Double or triple the recipe if making for a party or crowd.


  1. Replies
    1. I think so! I'm not sure how you would feel about it. I think you'd like it baked and all melty.