Insanely Good Spinach-Artichoke Dip
3 tablespoons vegan butter
4 tablespoons all-purpose flour
2 cups plain nondairy milk
3/4 teaspoon salt
1/4 teaspoon black pepper
pinch ground nutmeg
dash hot pepper sauce
2 (14 ounce) cans artichoke hearts, well drained
1 (10 ounce) package frozen spinach, thawed and drained
3 cloves garlic
1. Preheat oven to 350 degrees F. Melt vegan butter in a medium-sized saucepan. Whisk in flour; cook over medium heat for 1 minute.
2. Slowly whisk in nondairy milk. Add salt, pepper, nutmeg, and hot-pepper sauce. Cook until mixture is very thick. Let cool, stirring occasionally.
3. Pulse artichoke hearts, spinach, and garlic in a food processor until very smooth. Stir into cooled nondairy milk mixture.
4. Bake for 20 to 25 minutes.
Optionally, add 2 cups vegan cheese to the mixture when you combine the artichoke and nondairy milk mixtures, then sprinkle 3 tablespoons over the top before baking.
SO HOW'D IT GO?
This was awesome! I did season it up a bit with my favorite seasonings (onion powder, garlic powder, paprika)...I also mixed in tbl of veganaise and some nutritional yeast. I used gluten free flour (Bob Mills) and it still worked perfectly. After I put it in the oven for a few minutes, I sprinkled some vegan grated "parmesan" topping on the top and then finished baking. It was delicious and "cheesy."
I was looking for a new dip to make for this weekend's Super Bowl, and I found it! Thanks! Who Dat!
This was great!! I halved it and I'm glad I did, it does make a lot. I added extra garlic and salt as well as put a few green onions in. I also added maybe 2tbsp of nutritional yeast and about 2tbsp vegan mayo. I can't wait to eat the left overs today for lunch!!
Oh, and I meant to add, I did it with oil instead of butter and it turned out fine sssooooo if anyone out there wants to make this without butter, you can!
This was great!! I halved it and I'm glad I did, it does make a lot. I added extra garlic and salt as well as put a few green onions in. I also added maybe 2tbsp of nutritional yeast and about 2tbsp vegan mayo. I can't wait to eat the left overs today for lunch!!
I'm planning on making this tonight, just for fun. But as another poster was wondering, would it work with oil instead of "butter"? I just don't have any and often don't keep it in the house. I have some soy oil that I plan on using ssssooooooo think it'll work? Thanks! So excited to try this recipe!!
I made this last night and served with a warm baguette. We had some with added Tofutti sour cream and some without. We preferred it without. I also added in nutritional yeast. It was pretty good and I can see myself making it for get-togethers and such if I should ever actually motivate myself to go to another one. It makes a lot.
This was pretty good but needed a little more flavor though I didn't add the "cheese" to it... i love that this dip is soy free... it was awesome with ritz crackers :)
This was insanely good... until I ruined it by placing my spinach (which I doubled) in a blender instead of my food processor! Bahh! I don't know what I was thinking. I ended up with spinach soup...
...BUT I was determined that I could save this dish! I added a package of instant potatoes to the "soup", and voila! It thickened up in no time :P
Oh so good!
I followed the recipe as is, except I added nutritional yeast to taste, and it came out wonderful. Great with baked pita chips or fresh bread.
I never review recipes but I thought that after making this for the fifth time, I had an obligation to share my gratitude for this recipe.
I love it! I read the reviews before making this the very first time for a Superbowl party (and that was over a year ago!) and decided I would go with the cheesier option of adding nutritional yeast...OMG that made such a huge and tasty difference. I really can't imagine making this without the nutritional yeast.
I've made it with as little as a 1/2 cup and as much as 1 1/4 cups of nutritional yeast and it all works well. This last time I tried adding just a tbsp. of vegan mayo to see what change it would make. It certainly adds a much creamier texture to the sauce, so I stopped at just 1 tbsp.
And in case anyone was having trouble deciding, it works well to make it with unsweetened almond milk if you don't have soy milk. I personally started doing 1 cup of soymilk and 1 cup of almond milk (we keep both in the house), but that's just to make sure I don't use all of one of our milks up.
So make this recipe and make sure you have the family-sized bag of tortilla chips on hand, because you are going to need it!
Good eats everybody!
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