The Creamiest Vegan Spinach Artichoke Dip You've Ever Tasted
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Growing up, my aunt's spinach artichoke dip was once of my favourites - she would always make it as one of the vegetarian sides over thanksgiving dinners, or just as a snack, and I just couldn't get enough of it! However, once I discovered my dairy intolerance, I pretty much had to kiss this creamy cheesy goodness goodbye.
After years of cheat days and upset stomachs I've finally come up with this vegan version, and now there's no going back! I recently served it to my family without letting them into my little secret that it was completely dairy-free, and low and behold, it was devoured in no time. Introducing the creamiest vegan spinach artichoke dip on this planet! Thank goodness for almond milk!
The Creamiest Vegan Spinach Artichoke Dip You've Ever Tasted
- Total Time: 40 mins
- Cook Time: 30 mins
- Serves: 4
Ingredients:
- 1 ½ cups almond milk
- 1 ½ tbsp flour
- 2 tbsp oil
- 3 cups spinach
- 4 cloves of roasted garlic
- 1 can artichokes, drained
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1 tbsp breadcrumbs
- pita bread
Method:
- In a pan, put almond milk and flour. Heat and stir until smooth. Set aside.
- In another pot, put 1 tbsp of oil and spinach. Cover and steam for a few minutes. Set aside.
- Mash the roasted garlic cloves. Set aside.
- Chop the steamed spinach and artichokes. Set aside.
- In a large bowl, put the almond milk & flour mixture, steamed spinach, artichokes, oil, nutritional yeast, and salt. Mix until well combined.
- Transfer mixture into a baking dish.
- Add breadcrumbs on top.
- Bake at 200℃/400℉ for 20 minutes.
- Meanwhile, cut the pita bread into triangles. Transfer to a baking tray and bake at 200℃/400℉ for 5 minutes.
Serve and enjoy!
In a pan, put almond milk and flour. Heat and stir until smooth. Set aside. In another pot, put 1 tbsp of oil and spinach. Cover and steam for a few minutes. Set aside. Mash the roasted garlic cloves. Set aside. Chop the steamed spinach and artichokes. Set aside. In a large bowl, put the almond milk & flour mixture, steamed spinach, artichokes, oil, nutritional yeast, and salt. Mix until well combined. Transfer mixture into a baking dish. Add breadcrumbs on top. Bake at 200℃/400℉ for 20 minutes. Meanwhile, cut the pita bread into triangles. Transfer to a baking tray and bake at 200℃/400℉ for 5 minutes. Serve and enjoy! In a pan, put almond milk and flour. Heat and stir until smooth. Set aside. In another pot, put 1 tbsp of oil and spinach. Cover and steam for a few minutes. Set aside. Mash the roasted garlic cloves. Set aside. Chop the steamed spinach and artichokes. Set aside. In a large bowl, put the almond milk & flour mixture, steamed spinach, artichokes, oil, nutritional yeast, and salt. Mix until well combined. Transfer mixture into a baking dish. Add breadcrumbs on top. Bake at 200℃/400℉ for 20 minutes. Meanwhile, cut the pita bread into triangles. Transfer to a baking tray and bake at 200℃/400℉ for 5 minutes. Serve and enjoy!share The Creamiest Vegan Spinach Artichoke Dip You've Ever Tasted on social media channels
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