Since I have never had a sweet tooth, I crave salty snacks like chips, pretzels and of course, the dips that go with them. There are so many dips that you probably enjoy now that are naturally vegan like salsa, bean dip and – oh my! – guacamole! It is so easy to make almost any dip vegan by just making a few substitutions. Today I will share my take on a super easy and fast recipe that has quickly become my favorite.
Vegan Spinach & Artichoke Dip
10 oz bag of frozen spinach (thawed – yields approximately 1 cup)
12 oz jar of quartered artichokes in water, drained
8 oz of Tofutti plain cream cheese
1/4 cup of Tofutti sour cream
1/4 cup of Just Mayo
1/3 cup of Go Veggie Grated Parmesan
1/4 tsp of Salt
1/4 tsp of Pepper
1/2 tsp of Garlic Powder
1/4 cup of Follow Your Heart Shredded Parmesan (optional)
- Thaw the spinach. While that is thawing, go ahead and prep the rest of the ingredients. Drain the artichokes and chop into smaller pieces.
- Put the thawed spinach and chopped artichokes into a saucepan. Bring to a boil and let simmer for about 3-5 minutes.
- In a microwave safe bowl, melt the cream cheese in the microwave for about 15 seconds at a time while stirring in between cooking intervals. Once melted completely, add the sour cream, mayo, grated Parmesan, salt, pepper and garlic. Stir until combined.
- Drain your cooked spinach and artichokes and add them to your cream cheese mixture. Mix until fully combined.
Your dip is done! I like to serve mine with tortilla chips, carrot sticks and sugar snap peas.
If you want to take it up a notch, place your finished dip from above in a baking dish. Top with Follow Your Heart Shredded Parmesan and broil until brown and bubbly!
Now you are ready for a quick dip to take to your next event whether it is a work potluck or tailgating at your favorite stadium! To keep it warm, just put the dip in a small crock pot to serve with little effort.