Spinach Artichoke Dip
A warm creamy plant-based dip that always steals the spotlight at Super Bowl parties and tailgates!
Servings: 12 People
Equipment
- High Speed Blender
- Large Cast-Iron Pan or Other Baking Safe Pan
Ingredients
- 3 tbsp Olive Oil
- 2 Shallots Finely diced
- 5 cloves Garlic Minced
- 10 oz Silken Tofu
- 8 oz Plant-Based Cream Cheese
- ½ cup Plain Unsweetened Plant-Based Milk
- ½ cup Nutritional Yeast
- ½ cup Plant-Based Shredded Mozzarella Cheese
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- 2 cups Kale Finely chopped and pack the cups. You can substitute frozen kale, but it needs to be defrosted and have the liquid squeezed out
- 2 cups Spinach Finely chopped and pack the cups. You can substitute frozen spinach, but it needs to be defrosted and have the liquid squeezed out
- 1 15 oz can Artichoke Hearts Drained, patted dry, and roughly chopped
- 1 15 oz can White Beans Like butter, cannellini, or navy beans. Drained and rinsed
- 2 tbsp Vegan Parmesan Optional for serving
Instructions
- Preheat the oven to 400℉.
- Heat a large cast-iron pan or other baking-safe pan over medium heat. Once hot, add a third of the oil, 1 tbsp, and the shallots. Cook for about 3 to 5 minutes until the shallots begin to brown. Then add in the garlic and cook for 30 to 60 seconds or until the garlic is fragrant. Set aside.
- To a high-speed blender, add the sautéed shallots and garlic, silken tofu, plant-based cream cheese, remaining olive oil, 2 tbsp, and plant-based milk. Blend until smooth, stopping to scrape down the sides as needed. Add nutritional yeast, mozzarella cheese, and ¼ teaspoon each sea salt and pepper. Blend once more and set aside. Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well-salted. Once seasoning is adjusted, set aside.
- Heat the pan you used earlier over medium-high heat. Once hot, add a bit more olive oil, and then add the spinach and kale. Season with a pinch each salt and pepper and sauté, stirring frequently for 2 minutes, to wilt and soften. Note, if using frozen spinach and kale, they need to be completely thawed and all the water squeezed out, with a kitchen towel. Once squeezed out, cook according to the instructions above and continue the recipe as written.
- Next, add in your chopped artichoke hearts and drained and rinsed white beans. Mix in until they are well distributed with the spinach and kale. While mixing, try to squash some of the beans.
- Pour your cream mixture from the blender over your kale, spinach, artichoke, and bean mixture in the pan. Mix until well combined. Sprinkle the top with plant-based Parmesan or mozzarella cheese, or sprinkle with additional nutritional yeast. Bake for 15 to 18 minutes, or until the dip is bubbly, the top is beginning to brown, and the dip is completely warmed through.
- Serve hot with assorted vegetables, tortilla chips, crackers, toasted baguette, or warm sourdough*.
- Storage Instructions: Storage Instructions: Store leftover dip in an airtight container in the refrigerator for up to 4 days, allowing the flavors to deepen and the texture to remain smooth and satisfying.
- Reheating Instructions: Reheat the dip gently on the stovetop over low heat or in the oven at 350°F until warm and bubbly, stirring occasionally to restore its creamy consistency without drying it out.