Artichoke Spinach Dip

Course: Appetizer, Sauce, Snack

Cuisine: American

Keyword: Vegan

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: As a dip

Calories: 124kcal

Author: Those Vegan Chefs

Vegan Artichoke Spinach Dip is a must for any gathering from casual to the upscale event. However, there are so many uses for this recipe. Use it for a spread on your wrap or sandwich or use it as a sauce for pasta.

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Ingredients

½ Yellow onion small Dice
3 Garlic Cloves minced
1 Can Artichoke Hearts
3 cups Baby Spinach Sautéed
1 Lemon Zested
2 Tbsp Lemon Juice
1 cup Cashew soaked
2 Tbsp Parsley Chopped
2 Tbsp Olive Oil
½ cup Plant Milk
2 Tbsp Dijon Mustard
¼ cup Nutritional Yeast
⅛ tsp cayenne pepper ground
½ tsp Old Bay Seasoning

Instructions

Heat a sauté pan over medium heat, add 1 tbsp olive oil, add diced onions and minced garlic. Cook until the onions start to take on a light brown color. Season with salt and black pepper. Set aside too cool.
Place the cashews, plant milk, dijon mustard, ½ of the artichoke hearts, nutritional yeast, Old Bay seasoning, cayenne pepper, in the blender puree until smooth. Remove and place in a bowl.
Heat a heavy sauté pan over high heat. Cook and season the spinach with salt in small batches, The goalie to almost toast the spinach more than just wilt it. Nice call of the spinach is cooked and cooled die the spinach a gently pressing to remove any extra water. Give the spinach a rough chop.
Chop the remaining the other ½ of the artichokes, I like a little texture in the dip but not too much, this is a personal choice.
Place all of the ingredients into a bowl and mix to incorporate, zest the whole lemon with a micro-plane grater, add a squeeze of fresh lemon juice. Adjust the salt and the lemon juice to taste.

Notes

Nutritional information is an estimate.

Nutrition