Vegan Spinach & Artichoke Dip
Yes, this is vegan, and it's amazing! Vegan Spinach Artichoke Dip tastes like the traditional dish but so much better. Soy, dairy, oil, and gluten free!
Yes, this is vegan, and it's amazing! Vegan Spinach Artichoke Dip tastes like the traditional dish but so much better. Soy, dairy, oil, and gluten free!
- 3 cloves garlic
- 1 pinch black pepper
- 2 batches melty stretchy gooey vegan mozzarella ((ca
- 12 marinated artichoke hearts (1 1/2 cups) (drained and roughly chopped)
- 1/2 yellow onion (finely chopped)
- 2 cups frozen spinach ((or 2 large handfuls fresh spinach))
- 1/2 cup non-dairy milk ((such as soy or almond), plus mor
- 1/4 teaspoon salt ((optional))
- bread chips, veggies, or whatever you want to use to dip!
- Carbohydrate 3.89347000185064 g
- Cholesterol 0 mg
- Fat 0.319153333583895 g
- Fiber 1.72516671951934 g
- Protein 2.15108333492902 g
- Saturated Fat 0.0277216666846895 g
- Serving Size 1 1 Serving (64g)
- Sodium 39.2863333658624 mg
- Sugar 2.1683032823313 g
- Trans Fat 0.238828333529827 g
- Calories 23 calories
Step-by-step
- Preheat oven to 400F (200C).
- Make a double batch of Melty Stretchy Gooey Vegan Mozzarella. You can do this ahead of time and keep the mozzarella in a air tight container in the fridge until you are ready to use it, or you can make it right before creating this recipe. It only takes 15 minutes!
- Add the mozzarella to an oven safe dish, along with the artichoke hearts, onion, garlic, spinach, 1/2 cup non-dairy milk, salt, and pepper. Give it a stir. It will probably lumpy and not really come together, but that's totally cool.
- Pop it in the oven for 20 minutes, stopping halfway to give it a stir. If it gets too thick, thin it by mixing it a bit extra non-dairy milk.
- Once fully cooked, you can optionally brown the top. To do this, turn your oven to broil, and put under the broiler for 3 minutes. Check continuously so that it doesn't burn, it browns fast!! Serve hot with bread or chips.
Most people treat hot vegetable dips as purely single-occasion foods, abandoning leftover portions to the back of the refrigerator until they spoil. This preparation utilizes a plant-based mozzarella base that behaves differently than dairy cheese upon cooling, setting firmer as starches retrogradely crystallize within the container. Stored properly in an airtight glass dish at or below 40 degrees Fahrenheit, the mixture remains viable for up to three days without losing its structural integrity. Artichokes, cultivated widely since antiquity across the Mediterranean basin, contribute natural inulin which helps stabilize the emulsification during repeated thermal cycles.
Transforming Second-Day Leftovers
Reheating dense plant-based cheese dips requires careful moisture management to prevent scorching. Transfer the chilled mixture into a saucepan over medium-low heat, whisking in two tablespoons of unflavored plant-based milk for every cup of dip to restore the initial creamy viscosity. Alternatively, fold the cold mixture directly into ten ounces of freshly boiled bucatini or penne pasta, using the starchy pasta cooking water drop by drop to emulsify the sauce until it coats every strand evenly. This method repurposes party food into a cohesive weeknight dinner within eight minutes.Accompaniments and Pairing Physics
Selecting appropriate vessels for dipping involves balancing structural rigidity against oil absorption. Toasted sourdough bread chips or thick-cut raw crudites such as radishes and bell pepper strips provide the necessary tensile strength to scoop heavy mixtures without fracturing. Avoid soft white sandwich bread entirely, as its crumb lacks the structural density required to support dense artichoke hearts and fibrous spinach leaves.
