Best Vegan Spinach Artichoke Dip Recipes

VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
• Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
• Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
• Sprinkle the top of the dip with Parmesan-style cheese.

VEGAN HOT ARTICHOKE AND SPINACH DIP

Steps:

• Soak cashews in water for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C) once cashews are almost done soaking. Lightly grease a small baking dish.
• Drain cashews. Place in a blender; puree with water until creamy. Add 1 to 2 tablespoons more water if needed.
• Mix the cashew cream with vegan cheese, garlic, basil, garlic salt, salt, and pepper in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer dip to the prepared baking dish.
• Bake in the preheated oven, stirring once halfway through, until hot, about 25 minutes.

YUMMY VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350°F.
• Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
• Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
• Combine all ingredients.
• Taste and add extra seasonings and nutritional yeast, as needed.
• Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
• Serve warm with bread or tortilla chips. Enjoy!

HEALTHY SPINACH ARTICHOKE DIP (VEGAN)

Steps:

• 1. Preheat oven to 350.
• 2. Sautee finely chopped onion and garlic for 3 minutes until starting to brown. Add in spinach, and artichokes and sautee for about 6 minutes or until well combined and tender (You may want to food process this depending on your desired texture).
• 3. In a food processor or blender add white beans, veganaise, vegetable broth, nutritional yeast, ACV, and spices until creamy.
• 4. Combine all ingredients in a baking dish and bake for 20 minutes until hot.
• Add extra vegetable broth during cooking to give it a silky, bubbling texture.
• (this batch is for a large party, make 1/2 if under 10 people).

WARM SPINACH-ARTICHOKE DIP (VEGAN)

Steps:

• Preheat oven to 350 Fahrenheit; lightly grease a 1-qt. baking dish.
• Heat the oil in a large skillet over medium-high heat and saute the onions until soft. Add garlic and red pepper and cook a few more minutes, then reduce the heat to medium-low and add spinach. Cook, stirring, until spinach is wilted.
• Blend together the tofu, yeast, lemon juice, basil, salt and pepper until smooth, in either a blender or food processor. Add artichokes and spinach mixture and pulse about 15 times to chop the veggies.
• Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. Let cool a few minutes, then serve with bread or chips.

THE BEST SPINACH & ARTICHOKE DIP - VEGAN

Steps:

• Preheat oven to 400 degrees.
• Add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
• Next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
• In the meantime, heat the olive oil over medium heat in a sautee pan.
• Add onion and cook until nearly translucent.
• Add garlic and cook one minute more until fragrant.
• Add artichokes and spinach and cook for 2-3 minutes.
• Remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
• If using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
• Cover with foil and cook about 20 minutes.
• Remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.

VEGAN SPINACH-ARTICHOKE DIP

Steps:

• Preheat the oven to 350°F.
• Place the mayo, cream cheese, beans, lemon juice, garlic, salt, red pepper flakes and nutritional yeast into a food processor. Blitz until smooth. Pour into a bowl and stir in the artichoke and spinach.
• Tip into an 8-inch pie dish or oven-proof dish and bake for 15-20 minutes until starting to brown on top. Serve hot with bread or chips for dipping.

VEGAN SPINACH AND ARTICHOKE DIP RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Heat oil in a pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently.
• Reduce heat to medium-low heat and add spinach. Cook until spinach is wilted.
• Add tofu, nutritional yeast, lemon juice, basil, salt, and pepper to a blender or food processor. Pulse until smooth.
• Add artichokes and spinach mixture, and pulse until well-incorporated.
• Transfer to greased baking dish and bake for 30 minutes.
• Remove from the oven and serve with chips, crackers, or bread slices.
• Enjoy!