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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?

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 :)

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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

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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.

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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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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............... 

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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.

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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.

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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.  :)

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has anyone tried this using olive oil instead of the vegan butter? just wondering if that would still work ok...?

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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.

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