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Vegan Spinach Artichoke Dip

Vegan Baked Spinach And Artichoke Dip

This easy vegan baked spinach & artichoke dip is so creamy, tasty, & can be eaten warm or cold. Use this next time you need to bring a dish!
5 from 2 votes
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Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 People
Author: Emily

Ingredients

  • ½ tablespoon Olive Oil
  • ½ tablespoon Vegan Butter
  • 1 Small Shallot Diced
  • 1 tablespoon All-Purpose Flour
  • ½ cup Unsweetened Almond Milk
  • 6 ounces Baby Spinach (plus one extra cup)
  • ¾ cup Vegan Yogurt
  • 14 ounce can Quartered Artichoke Hearts
  • ¼ cup Vegan Mayonnaise
  • Garlic Powder, Onion Powder, Red Pepper Flakes, Salt

Instructions

  • Roughly chop the spinach and dice the shallot. Also, drain and chop the artichoke hearts.
  • Melt the butter and olive oil in a pan or pot
  • Sautee the shallot until translucent
  • Once translucent, whisk in the flour. Cook the flour until golden
  • Once the flour is cooked, whisk in the almond milk until you achieve a smooth but thick sauce
  • Add seasonings to the sauce, then stir in the chopped spinach
  • Combine the spinach well with the sauce until lightly cooked, but not fully wilted
  • Remove from heat and add to a large mixing bowl with the chopped artichoke hearts, vegan mayonnaise, and vegan yogurt
  • Use a wooden spoon and combine well. Mix in the extra cup of raw chopped spinach
  • If eating this dip cold, stop here. If not, continue
  • Preheat oven to 350°
  • Smear butter or olive oil around a small baking/casserole dish
  • Add the spinach and artichoke dip mixture to this dish and bake for 30 minutes, or until the top is slightly golden and the dip is bubbly
  • Let the dip cool and enjoy with tortilla chips
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