Spinach + Artichoke Dip (gf + vegan)
You must be thinking….”VEGAN spinach and artichoke dip? How could this be?!” Get ready my friends, because I got creative with this one. This dip is wholesome, super easy to make, has no weird ingredients, and tastes amazing! It has creaminess from the beans and almond milk and a cheesiness from the nutritional yeast. If I had to guess, you’re probably still not convinced. I don’t blame you! How could these ingredients turn into a creamy and delicious dip? You might have to trust me on this one and take a leap of faith, because it just works!
Try making this recipe as an app for your next dinner party or as a snack for book club (that’s what I did – it goes great with a nice bottle of wine!). It’s guaranteed to be a crowd pleaser.
The Secret GF
1 15oz can cannellini beans, drained and rinsed
½ cup unsweetened plain almond milk
1 tbsp vegan butter, plus more to grease the baking dish (I like Earth Balance)
2 tbsp nutritional yeast
1 tsp dried parsley
1 tsp garlic powder (or 2 cloves)
1 15oz can artichoke hearts, drained and rinsed
3 cups packed fresh baby spinach
½ cup GF breadcrumbs
Salt and pepper, to taste
Preheat the oven to 425⁰F. Lightly grease a 9x10-inch baking dish with vegan butter.
Combine the beans, almond milk, vegan butter, nutritional yeast, parsley, garlic, salt and pepper in a blender. Blend until almost smooth.
Chop the artichoke hearts into small-medium pieces. Chop the spinach into strips.
Stir the chopped artichoke hearts and spinach into the blended mixture.
Evenly spread the mixture in the baking dish and top with a layer of breadcrumbs.
Bake for about 20 minutes, until bubbling and golden brown. Serve immediately with GF crackers or bread.
What it should look like pre-bake......and post-bake!