I like that this recipe for Vegan Spinach Artichoke Dip is really easy to make.
Even better, these delicious dip tastes really good as well.
Vegan Spinach Artichoke Dip
This recipe seems to remind me that yes, there is a way to eat an appetizer that is healthy.
Certainly, I am somewhat tired of appetizers, well and snacks too, that are on the not so healthy side.
I could easily serve this dip with my recipe for Salted Chickpea chips.
Both recipes are homemade which means that I know what is in them. Even better, they are both relatively healthy and are friendly to the Mediterranean diet!
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This recipe is great for anyone asking how do you make artichoke dip from scratch.
Actually, this recipe is also good for anyone asking how to make a spinach dip from scratch.
I say this because this recipe really is a healthier version of both an artichoke and a spinach dip recipe.
What I really like better about this recipe is that it does not have the fat ingredients added to it that a regular dip may have.
Specifically, this recipe for artichoke and spinach dip does not have mayonnaise added to it. We will still be able to get that creamy texture, however.
This dip recipe really is like a combination of the healthiest dip recipes.
I say this because yes, this dip has both spinach and artichoke in it. But, it also has other ingredients that I like to have in my dips as well.
This recipe calls for ingredients other than mayonnaise to make it creamy and tasty.
Instead of mayonnaise, we will use a half can of chickpeas (about a cup). To prepare your chickpeas simply drain them and then rinse them.
Tips Vegan Spinach Artichoke Dip
I just mentioned that instead of using mayonnaise in this recipe for a dip, we will use about a cup or a bit more than a half of a can of chickpeas. To prepare your chickpeas for this recipe you can simply drain them and then rinse them.
Here are some more great tips for you.
- This recipe for Spinach Artichoke Dip works great in a food processor. I like to make mine in my Vitamix blender.
- Also, this recipe calls for adding tahini. You can find tahini paste in a squeeze bottle online (one of my favorite hacks!).
- Feel free to substitute another ingredient for the tahini for a different kind of taste. Miso would probably work well in this recipe.
This dip can taste even better when it is seasoned.
You could go with the basic Seasonings such as salt, and/or pepper to make this a good recipe. However, adding other seasonings such as Italian Seasonings, red pepper flakes, or parsley can also give this recipe a nice taste.
Thinning out this recipe is also an easy thing to do.
Because we are baking this dip, it can become thick in the oven. However, stirring in a bit of almond milk is a great way to thin it out to your desired consistency.
This dip can be served up right away.
Even better, it can be stored in the refrigerator for later use. Simply store this dip in an airtight container and it should keep for about a week.
By the way, while you are here you may also be interested in these ideas.
- Easy White Bean Dip (a lot like this one but, without the spinach and artichoke).
- Mediterranean Diet Cake.
- How to Follow the Mediterranean Diet.
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Vegan Spinach Artichoke Dip
Vegan Spinach Artichoke Dip
As mentioned, instead of using mayonnaise in this recipe for a dip, we will use about a cup or a bit more than a half of a can of chickpeas. To prepare your chickpeas for this recipe you can simply drain them and then rinse them.
I also mentioned that you do not need to make this dip recipe by hand.
This recipe for Spinach Artichoke Dip works great in a food processor. I like to make mine in my Vitamix blender.
The ingredients needed for this Vegan Spinach Artichoke Dip
- Cannellini Beans (white kidney beans)– 1 can (15-16 ounce). Drain and then rinse the beans before using in this recipe. You will need a cup of these beans which is about half of the can.
- Spinach- 1 cup chopped. Cook the spinach and allow it to cool and drain. The boxes of frozen spinach are usually 10 ounces. Feel free to use the entire box if this is what you have.
- Water-1 ½ tablespoons divided. (I suggest using fresh water rather than drained from the bean can water).
- Garlic- 1 clove minced. That is about a teaspoon.
- Tahini Paste – 2 teaspoons. Feel free to substitute another ingredient for the tahini such as Miso .
- Seasonings to taste- while you could use salt or pepper, I like to use different kinds of seasonings such as these (cumin and paprika are popular choices).- one to 2 teaspoons is usually enough. Cayenne Pepper is another popular choice.
- Lemon Juice– 1 ½ tablespoons.
- Artichoke Hearts– 1 can drained. Cans are 14-15 ounces.
- Nutritional Yeast or Vegan Cheese alternative as needed
How to make this Vegan Spinach Artichoke Dip
- Prepare your Cannellini Beans by draining the water from the can and then rinsing the beans. Set this aside for a moment while you work.
- Prepare your chopped spinach by cooking it according to the directions on the package. Allow the spinach to drain and cool.
- Preheat your oven to 350 and prepare a baking dish for nonstick. A thin layer of olive oil or nonstick spray should work.
- In your food processor or blender, combine to gether the drained beans, ½ tablespoon of water, garlic, tahini, lemon juice, and seasonings. Blend these ingredients until they are creamed together. You can add the remaining water as needed for your desired consistency.
- Add the artichokes and give the dip a few pulses. Then add the spinach and pulse a few times again. Feel free to add additional seasonings to taste at this time as well.
- Bake the dip for 14-16 minutes or until it becomes bubbly.
- Top with nutritional yeast or vegan cheese. Allow the dip to cool as needed before serving if it is too hot.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This easy to make Vegan Spinach Artichoke Dip is the perfect appetizer to share on the Mediterranean diet. It is mayo-free and gluten-free.
Vegan Spinach Artichoke Dip
Ingredients
- Cannellini Beans white kidney beans– 1 can (15-16 ounce). Drain and then rinse the beans before using in this recipe. You will need a cup of these beans which is about half of the can.
- Spinach- 1 cup chopped. Cook the spinach and allow it to cool and drain. The boxes of frozen spinach are usually 10 ounces. Feel free to use the entire box if this is what you have.
- Water-1 ½ tablespoons divided. I suggest using fresh water rather than drained from the bean can water.
- Garlic- 1 clove minced. That is about a teaspoon.
- Tahini Paste – 2 teaspoons. Feel free to substitute another ingredient for the tahini such as Miso .
- Seasonings to taste- while you could use salt or pepper I like to use different kinds of seasonings such as these (cumin and paprika are popular choices).- one to 2 teaspoons is usually enough. Cayenne Pepper is another popular choice.
- Lemon Juice– 1 ½ tablespoons.
- Artichoke Hearts– 1 can drained. Cans are 14-15 ounces.
- Nutritional Yeast or Vegan Cheese alternative as needed
Instructions
- Prepare your Cannellini Beans by draining the water from the can and then rinsing the beans. Set this aside for a moment while you work.
- Prepare your chopped spinach by cooking it according to the directions on the package. Allow the spinach to drain and cool.
- Preheat your oven to 350 and prepare a baking dish for nonstick. A thin layer of olive oil or nonstick spray should work.
- In your food processor or blender, combine to gether the drained beans, ½ tablespoon of water, garlic, tahini, lemon juice, and seasonings. Blend these ingredients until they are creamed together. You can add the remaining water as needed for your desired consistency.
- Add the artichokes and give the dip a few pulses. Then add the spinach and pulse a few times again. Feel free to add additional seasonings to taste at this time as well.
- Bake the dip for 14-16 minutes or until it becomes bubbly.
- Top with nutritional yeast or vegan cheese. Allow the dip to cool as needed before serving if it is too hot.
Recipe Notes
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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