Vegan Spinach Artichoke Dip
This simple Vegan Spinach Artichoke Dip is nut free, soy free, low fat, but not low in flavor!! So creamy and comforting that it'll feed your body & soul!
Ingredients
Filling
- 1 can cannellini beans, 439g drained & rinsed
- 1 teaspoon apple cider vinegar
- 2 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon sea salt plus more to taste if desired
- 1 cup water
- 3 tablespoon tapioca starch*
- 10 OZ whole leaf spinach, frozen
- 1 can artichoke hearts quartered, 397g
- ground pepper to taste
- 2 tablespoon vegan mayo** optional
Instructions
- Defrost & drain water from your frozen spinach, set aside
- Drain and roughly chop artichoke hearts, set aside
- In blender add- beans, apple cider vinegar, nutritional yeast, garlic powder, onion power, sea salt and ½ cup of the water. Blend until creamy.
- Add remaining ½ cup of water and the tapioca starch to blender and blend until completely combined
- Pour mixture into a medium saucepan and put under medium heat. Heat for 3-5 minutes stirring constantly. Mixture will begin to clump, keep mixing until it is thick and smooth! Remove from heat
- Mix in artichokes, defrosted spinach and pepper to taste. Stir in mayo if using.
- Enjoy as is, chilled or broiled for a few minutes for a nice crisp top!
Notes
*Tapioca Starch - I have not attempted this recipe with other starches as a replacement. Although I suspect you may not get the same gooey consistency if you choose to make that substitution.
**Vegan Mayo- The added mayo really takes the flavor of this dip up a notch. You can choose to leave it out if desired for a low fat option.
Stores in the fridge for 3-5 days (if it lasts that long!)
This dip makes an AMAZING grilled sandwich! Load up your bread with dip, avocado, tomatoes or other toppings of choice and grill up for a tasty & gooey meal!
Did you try this recipe?Let me know how it was!