A popular dip turned vegan! Flavorful, creamy, and hot spinach artichoke dip.
With lots of vegan alternatives now available at most grocery stores this recipe was super easy to recreate.
Key Ingredients
Vegan cream cheese – my favorite is the plain Toffuti Better Than Cream Cheese. Out of all the brands I’ve tried this one tastes the most like real cream cheese. Another great option is the Trader Joe’s vegan cream cheese.
Non-dairy yogurt, lemon juice, and apple cider vinegar – are what make the “sour cream” alternative. This is what really gives the dip that authentic flavor.
Paired with toasted french bread, this makes for a perfect party dip.
Check out these other tasty dip recipes!
Vegan Spinach Artichoke Dip
Servings: 5 cups
Ingredients
- 1 14oz can artichoke hearts drained and chopped
- ½ cup frozen spinach thawed and drained
- 2 garlic cloves, minced
- 2 tbsp nutritional yeast
- 8oz vegan cream cheese (I used Tofutti)
- ⅔ cup plain unsweetened non-dairy yogurt
- 1½ tbsp freshly squeezed lemon juice
- 1 tsp apple cider vinegar
- 1 tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Preheat oven to 350°F.
- Mix all of the ingredients together in a bowl.
- Transfer the dip to an oven safe dish and bake for 20-25 minutes. Serve with bread, veggies, crackers, or whatever you like!