Vegan Spinach and Artichoke Dip
Try this Vegan Spinach and Artichoke Dip recipe, or contribute your own.
Try this Vegan Spinach and Artichoke Dip recipe, or contribute your own.
- 3 cloves garlic
- 1/4 teaspoon salt (optional)
- a double batch of the melty stretchy gooey vegan m
- 2 6 oz jars marinated artichoke hearts (or 1 1/2 cups)
- 1/2 medium yellow onion
- 2 cups frozen spinach
- 1/2 cup unsweetened nondairy milk (more if needed)
- several grind of pepper
- bread chips veggies, or whatever you want to use to dip!
- Carbohydrate 4.18320000185064 g
- Cholesterol 0 mg
- Fat 0.321400000250562 g
- Fiber 1.77300005444213 g
- Protein 2.18410000159568 g
- Saturated Fat 0.0287950000180229 g
- Serving Size 1 1 Serving (67g)
- Sodium 112.076250032529 mg
- Sugar 2.41019994740851 g
- Trans Fat 0.239715000196493 g
- Calories 24 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!
- Drain the artichoke hearts and roughly chop them. Finely chop the onion, and finely the garlic.
- Add all of the vegan mozzarella to an oven safe dish, along with the artichoke hearts, onion, garlic, spinach ½ 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 half way to give it a stir. If it gets to thick, thin it my mixing it a bit extra non-dairy milk.
- Once fully cooked, you can brown the top if you like. 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 right away with bread, chips, veggies, or whatever you like to dip with.
Standard dairy-heavy party dips rely on cream cheese and heavy cream to supply richness, whereas plant-based iterations must engineer texture entirely through starches and manipulated proteins. When frozen spinach and marinated artichoke hearts enter the mixing dish, they introduce a significant amount of excess water that will instantly break a weak emulsion if not accounted for during the initial bake at 400F. Pressing the thawed greens through a fine-mesh strainer until completely dry prevents the mixture from turning watery halfway through the twenty-minute heating cycle. Because plant-based shreds behave differently than dairy cheese under heat, checking the casserole at the ten-minute mark allows you to vigorously stir in extra unsweetened nondairy milk if the starches seize up prematurely.
Executing this dish requires careful attention to the transition between baking and broiling. While the primary heat melts the base ingredients together, exposing the surface to a high broil for precisely three minutes provides the necessary Maillard reaction for color without scorching the delicate fats. Letting the dip rest for five minutes off the heat allows the internal temperature to drop below boiling so the starches can set into a scoopable consistency rather than sliding off your bread chips.
