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?
Love this recipe. When I used to be a vegetarian and ate dairy, I had a great recipe that everyone loved. Now I have vegan recipe everyone can love just as much. I did make some additions though. I added a container of tofutti cream cheese, about 1/2 cup of vegan mayo, and 1/2 cup of nutritional yeast and a couple squeezes of lemon juice. Put in a couple shakes of cayanne pepper since for some reason didnt have hotsauce in the house. spead it on slices of homemade wholewheat french bread and it was heavenly. Will be making again and again...............
Insanely good is an accurate description! I LOVE this! I took it to a party with a bunch of meateaters and all but one of them loved it too (the one's complaint was that it was "too veggie tasting." Oy.) I followed the recipe closely except added a little extra salt.
Yum! This is what I had for dinner..with toasted baguette. I added lots of salt and pepper, quite a bit of sriracha, a bit of veganaise, and some lemon (really good addition), a little garlic salt, 5 cloves of garlic, and didn't thoroughly process the veggies. ;)b
I do think the recipe needs some extra flavors, just to bump it up.
When it came out of the oven it was hot and I was hungry, so I plopped about a tablespoon of Vegan Gourmet sour cream in and mixed it. It cooled it to eating temperature and I had it on toasted baguette slices. Delicious! I also added a bit more salt to mine (kind of an accident) but it didn't turn out too salty. Even though I halved the recipe it still made a TON! If it's just for you and a couple friends, make half.
P and I had this when she made it for us a couple of nights ago. It's delicious! I'm probably going to make it one of these days. :)
has anyone tried this using olive oil instead of the vegan butter? just wondering if that would still work ok...?
When it came out of the oven it was hot and I was hungry, so I plopped about a tablespoon of Vegan Gourmet sour cream in and mixed it. It cooled it to eating temperature and I had it on toasted baguette slices. Delicious! I also added a bit more salt to mine (kind of an accident) but it didn't turn out too salty. Even though I halved the recipe it still made a TON! If it's just for you and a couple friends, make half.
This is wonderful! It tastes so great, and it just gets better with every bite.
I used the entire 10 oz of chopped spinach, and I just added a bunch of marinated artichokes from a huge jar of them that I had. I just pulsed it a few times in the food processor instead of blending it until it was smooth. Next time I will try it with more hot sauce and some vegan Parmesan if I have it on hand.
mmm! really good with toasted baguette! I used marinated artichoke hearts from a jar which gave it some extra flavors. Hot sauce definitely makes this whole thing work ;)b
My daughter wrote the above review of this recipe. She loves artichokes and spinach and she loved this recipe. I left the spinach and artichokes a little chunky and it came out great. A winner for our household for sure! ;)b
I totaly loved this recipe the second i found out waht was in it !!!!!!!!!!! :)>>>
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