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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?

 

 

 

 do not use vanilla soy milk..!

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This exceeded my expectations - it was awesome!  I cut the reciep in half (it makes a lot!), and I included 2 TBS of vegan sour cream.  I'm not sure that was necessary, and I will try it without the sour cream next time.  I also included 1 TBS of onion dip/onion soup mix.    I added 1/4 cup of nutritional yeast, but I ended up wishing I hadn't, and I will try it without the nut. yeast next time.   GREAT recipe.  I will bring this to holiday gatherings.  I kept it mostly chunky, and the texture was perfect.  I used almond flour, so it was a gluten-free dip.  Laughing

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yes ,yes! This is  the greatest!
I like it on crackers & bread more that w/tortillas chips

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This was good and I liked that it didn't require any fake cheeses, but I will add more seasoning next time.  More garlic, some onion, and someone suggested tamari- that sounds better.

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This stuff is crazy good. I got boyfriend approval, which is impressive considering he's stuck by his dairy-laden recipe for years now. Plus, he loves that this version is so much healthier. I feel so accomplished!  8) I think it would be even better with almond milk instead of soy, so I'll try that next time. I might also add tamari next time because I think it will give it more depth.

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Oh, and I forgot to mention that I didn't process the veggies, just cut the artichokes into smaller pieces... I like chunky dip, and once you've stirred it around a bit adding stuff, it becomes just perfect!!!  Keeps the flavors from melting into one, I think.....

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For me, this came out good but bland, so the next night (last night) I popped it back into the oven, got it bubbly hot and was going to turn it into MOL Knorr's Spinach dip.... I got out the Tofuti, checked that I had a pkg of Knorr veg. soup mix, and the other ingredients, chopped 3 more BIG cloves of garlic, added more fresh ground pepper, sea salt and about a 1/2 t nutmeg and maybe 3/4 t garlic powder when I remembered I had a can of vegan Parmesan in the fridge.  So i sprinkled enough to cover the dip, stirred it all up and tasted it... covered the dip again with Parmesan two more times (maybe a 1/4 cup in all) stirred it up and YUM!!! Very garlicy, cheesy, spinach artichoke dip!!!  Deelish!!!! And I didn't even use the Tofut or any of the Knorr ing.!!!  Which was awesome, because I had been craving hot artichoke dip, not cold spinach dip!!! :D

Oh, and when I was making it the first time, my hot pepper sauce looked dodgy, so I used ground cayenne pepper.... great heat!! Pro'bly a scant 1/4 t. (You can always add more later....)

So, in a nutshell, for me, I like a LOT more of the spices and added vegan Parmesan to taste when hot!!!  It is currently lunch time and I am thoroughly enjoying this on a piece of Earth Balance Margerined toast!!!  YUM!!!

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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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