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Insanely Good Spinach-Artichoke Dip

What you need: 

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

What you do: 

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.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

More hot sauce, and whatever you do, do not use vanilla soy milk..!

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This was good, but I wouldnt call it insanely good.
I added the nutritional yeast too, though I couldnt really taste it.
Also I think when I blended it, I blended a bit too much. There were no nice long threads of spinach in there by the time I was done.

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This recipe was good! And really simple without too many ingredients (which is perfect in my book) I put the artichoke hearts in the food processor without the spinach and THEN mixed them together by hand, the consistency was perfect! I also added some veganaise and nutritional yeast as some had suggested in the comments as well as a handful of daiya cheese. It did taste more "vegetable-y" than other artichoke dips you might be served in a restaurant but I noticed the left overs tasted creamier the next day. So maybe next time I'll make it the day before (sans baking) and leave it in the fridge til I need to pop it in the oven. Definitely going to make next time I have guests over!

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Oh my gosh this stuff was awesome.  I kept the spinach chunky, and added some daiya.  I made this for my brother's birthday party and the omnis LOVED it. 

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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."

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I was looking for a new dip to make for this weekend's Super Bowl, and I found it!  Thanks!  Who Dat!

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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!

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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!!

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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!!

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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.

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