Vegan Spinach Artichoke Dip
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.
Servings: 12
Servings: 1g
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
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.
originally posted:
April 20, 2020*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Serving: 1g | Calories: 97kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 296mg | Fiber: 4g | Sugar: 4g
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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