10-Minute Vegan Spinach Artichoke Dip | picklesnhoney.com

10-Minute Spinach Artichoke Dip

10-Minute Vegan Spinach Artichoke Dip | picklesnhoney.com

I don’t have many restaurant-associated food memories. Growing up, my family did most of our own cooking, even if that meant pouring a bowl of cereal on nights my parents were too tired to cook. My mom called this “buffet night” and got out the boxes of cereal for us to make our own dinners—it was awesome and it’s probably why I sometimes “treat” myself to cereal for dinner. I think most people probably have restaurant traditions or certain food memories that carry a lot of nostalgia. For Aaron, that would be getting DQ on Sundays after church, which is why he was very excited when I recreated a vegan mint oreo blizzard recently. Or when his family would go out for dinners at Olive Garden and he would eat all of the breadsticks and (some of) the salad. I remember when Aaron and I first met, he even took me to OG on one of our first dates…I had never heard of it.

The one restaurant food that does hold some nostalgia for me is spinach artichoke dip. Whenever I’d go shopping at the mall with my best friend and her mom, we’d inevitably end up somewhere like CPK or Cheesecake Factory and order spinach artichoke dip as an appetizer. It seemed kind of fancy at the time, and I loved the creamy, salty, artichoke-heavy dip. Anything with artichokes and/or olives makes me happy. I thought it must be healthy enough too, with spinach and all.

10-Minute Vegan Spinach Artichoke Dip | picklesnhoney.com

I had a sudden hankering for spinach artichoke dip the other week and so I set out to create a vegan version that is actually health-promoting instead of nap-inducing. Protein-rich cannellini beans make up the creamy base, with nutritional yeast and apple cider vinegar for that cheesy tang, and of course, I loaded it up with spinach and artichoke hearts, some blended and some chopped for that perfect smooth/chunky texture.

10-Minute Vegan Spinach Artichoke Dip | picklesnhoney.com

This vegan spinach artichoke dip is easy. Even though simplified recipes are my niche, I’m always surprised at just how awesome this kind of food ends up being. The flavors are so much brighter and more satisfying when they’re not drowned in a bunch of dairy or extra oils, and you really can eat a giant bowl of this and feel awesome afterwards. With only 10 ingredients and 10 minutes of prep work, this is one home-cooked appetizer that far surpasses the restaurant offerings.

10-Minute Vegan Spinach Artichoke Dip | picklesnhoney.com

We’ve been enjoying our dip with super seedy and crunchy gluten-free crackers, but it would be great served atop toasted baguette rounds for a legit restaurant appetizer experience. Also, I have a feeling it will make for one killer sandwich spread.

10-Minute Vegan Spinach Artichoke Dip | picklesnhoney.com

10-Minute Vegan Spinach Artichoke Dip | picklesnhoney.com

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10-Minute Spinach Artichoke Dip

10-Minute Vegan Spinach Artichoke Dip | picklesnhoney.com

10-Minute Spinach Artichoke Dip

Gluten Free, Vegan,

Serves: about 2 cups of dip


Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Creamy, salty, artichoke-heavy and loaded with good-for-you spinach. This easy, 10-ingredient vegan spinach artichoke dip will blow your favorite restaurant appetizer out of the water in terms of flavor and nutrition!

10-Minute Vegan Spinach Artichoke Dip | picklesnhoney.com

10-Minute Spinach Artichoke Dip

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Ingredients

  • one 14 ounce can artichoke hearts, drained & divided
  • 1 cup cooked cannellini beans
  • ¼ cup nutritional yeast
  • 3 tablespoons filtered water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 medium clove garlic, minced
  • 1 heaping cup frozen spinach, thawed, pressed to remove excess water & chopped
  • 1 green onion, thinly sliced
  • fine grain sea salt & pepper to taste

Cuisine: Gluten Free, Vegan Servings: about 2 cups of dip

Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins

Creamy, salty, artichoke-heavy and loaded with good-for-you spinach. This easy, 10-ingredient vegan spinach artichoke dip will blow your favorite restaurant appetizer out of the water in terms of flavor and nutrition!

Instructions

  • Chop half of the artichoke hearts and set them aside. Place the other half in a food processor bowl with the cannellini beans, nutritional yeast, water, and apple cider vinegar. Blend until creamy.
  • Add the olive oil and garlic to a sauté pan and cook over medium heat until the garlic is golden brown. Add the spinach to the pan, stir, and heat through.
  • Transfer the dip from the food processor to a serving bowl and stir in the cooked spinach mixture, remaining chopped artichoke hearts, and green onion. Add salt and pepper to taste.
  • Serve the dip with crackers, pita chips, or veggie sticks. It also makes a great sandwich spread.

Copyright © 2020 Amanda Maguire for Pickles & Honey

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  1. Caitlin says

    oh yes, me and aaron could have been from the same family. i laugh now at the fact that the olive garden was my favorite, “go out to dinner” restaurant. i mean, the breadsticks are freakin phenomenal. and so is that house salad. i don’t even remember what i used to get because it was always about the bread and salad. the wait was always crazy long, too.

    i think i only had spinach artichoke dip once when i went to visit my boyfriend at college with his parents. we went to a family style restaurant and his mom and i split as an appetizer. i remember thinking, “this is probably healthy!” omg…

    i love that this one actually is healthy, super vibrant, and undoubtedly delicious. good job, lady.

  2. I was THIS close to picking up artichokes at the grocery today! AGH!

    1. Amanda says

      Add artichoke hearts to next week’s grocery list!

  3. A good dip and crackers can never do any wrong in my books. All I need is a big bowlful of this spinach and artichoke dip.. and a good glass of wine and I’m set for the night!

    1. Amanda says

      Good call on the glass of wine. Perfect!

  4. Lauren says

    This looks awesome Amanda! I was honestly nervous that this might have tofu, which so many vegan versions contain, so I’m happy to see the beans in here! Definitely going to try this sometime soon. 🙂

    1. Amanda says

      Thanks, Lauren! I’m so glad you’ll be able to enjoy the dip!

  5. One of my favorite dips!! This looks lovely.

  6. Avis Squires says

    Do you have a recipe for vegan banana bread that uses agave sweetener?

    Thanks for your time.

    1. Amanda says

      I don’t know that I have a banana bread recipe with agave, but since many of my recipes use only a small amount of sugar, you could try subbing agave for the sugar in them. Here are a few options.

      Also, we just shared a coffee cake banana bread on our new website, Not That Damn Recipe. I wouldn’t use agave in the streusel, but I bet it would work in the banana bread!

  7. Stacey says

    Amanda.
    what are the “chips” you used in the photo? did you make them or store purchase? Looks like the perfect combo and wanted to try both
    thanks

    1. They are Mary’s Gone Raw crackers!

  8. Zoë Barefoot says

    I just made this dip and ohhhh dang it’s a new staple to my refrigerator thanks so much!

    1. That’s so great to hear, Zoë! 🙂

  9. Jamie says

    This dip is phenomenal! I love it so much. I made it as an appetizer for my meat/cheese loving friend, and she couldn’t stop eating it! I now plan on bringing this dip to every party and get together. Thanks for the amazing recipe!

    1. Thank you so much, Jamie! Your comment just made my morning!

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