The ultimate vegan appetizer is this vegan spinach artichoke dip! Easy, no oven required and ready in less than 30 minutes.
What is spinach artichokes dip?
A traditional spinach artichoke dip feature lot of cheese, sour cream and cream cheese. It is a popular appetizer to feed a crowd on party day as you can make large batch in less than 30 minutes.
How to make hot vegan spinach dip ?
Ready to learn how to make a creamy vegan spinach dip? While the authentic spinach dip is not a vegan you can easily create a similar creamy hot dip without dairy, cheese or animal product.
This is actually very easy, healthy and all you need are few simple ingredients and lots of spices.
- Spinach – fresh or frozen
- Artichoke hearts – canned, manirated or not
- Pine nuts – or chopped walnuts or almonds
- Cashews – soaked in cold water overnight or for at least 2 hours in boiling water
- Arrowrrot flour or tapioca flour
- Vegetable stock
- Hot sauce
- Worcestershire sauce
- Nutritional yeast – brings the cheese flavor
- Dried parsley
- Garlic – fresh and powder
- Onion – flakes or powder
- Apple cider vinegar
How to serve a hot spinach dip?
Whether you’re making this vegan spinach artichoke dip for Christmas, for party game or a simple finger food night, it’s satisfying anytime! The best food to dip into this hot vegan dip are :
- Crackers – rice crakcer, water crackers, seed crackers
- Baguette bread slices – toast them first to add some crisp !
- Corn chips
- Crunchy carrots sticks
An easy vegan spinach dip to feed a crowd
Most classic spinach dip recipe require an oven, but this vegan spinach dip only need a stove and blender. It means you can prepare this recipe very quickly, in less than 20 minutes and serve straight away. This recipe makes a large batch to serve 8-10 guests. It is an easy make-ahead vegan appetizer, that you can freeze, or store in the fridge and rewarm the next day.
Your friend, Carine
Vegan spinach artichoke dip
- 2 tablespoon olive oil
- 4 cloves garlic crushed
- 1/2 cup pinenuts
- 240 g fresh baby spinach leaves (8.5 oz) fresh baby sor 5 oz frozen spinach, thawed, liquid removed
- 1 cup artichokes hearts , roughly chopped (280g, 10 oz)
- 1 teaspoon sea salt
- 1 cup soaked cashews overnight in cold water or 1 hour in boiling water
- 1 cup vegetable stock
- 1 cup water
- 1/2 teaspoon onion flakes or onion powder
- 1/2 teaspoon garlic powder
- 1/2 tablespoon hot sauce
- 1 teaspoon dried parsley
- 1/2 cup nutritional yeast
- 1 tablespoon worcestershire sauce
- 1 teaspoon apple cider vinegar
- 8 tablespoon arrowroot flour or tapioca flour
Spinach artichoke mix
- Heat a large skillet over medium heat with olive oil and add crushed garlic.
- Saute garlic for 30 seconds then add pine nuts, stir and roast for 1 minutes.
- Add spinach leaves to fill the skillet. Stir, turn leaves in warm garlic and roastedpine nuts until spinach are wilted.
- Add more spinach to the skillet and repeat previous steps until all spinach leaves are wilted. You can cover the pan between each addition to wilt the spinach faster, don't forget to stir often to avoid the spinach to burn.
- Stir in chopped artichokes hearts and salt
- Cover, cook for 1-2 minutes then remove from heat. Set aside.
- Meanwhile prepare the cheese sauce.
- In a blender, add all the sauce ingredients : soaked coashews, vegetable stock, water, onion flakes, garlic powder, hot sauce, parsley nutritional yeast, worcestershire sauce, apple cider vinegar and arrowroot flour.
- Blend until smooth.
- Pour the sauce onto the pan with the cooked spinach artichokes mixture.
- Cook over medium heat, stirring constantly, until the sauce get bubbly, thicken and create a cheesy texture.
- Serve immediatly in a large serving dish, add chili flakes and fresh parsley on top before serving.
- Serve with rice crackers, seed crackers or toasted slice of french baguette.
- Add a handful of vegan mozzarella or cheeddar cheese. Turn the oven to broil mode and broil on top rack of the oven for for 2-3 more minutes or until cheese starts to brown.
- Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
- You can make-ahead your dip, store in an airtight box and rewarm in a saucepan until hot. Store up to 3 days in the fridge or freeze.