This recipe was inspired by a story I was telling about my college days obsession with the Spinach Artichoke Dip at Cheesecake Factory. A friend and I would often hit up the Factory just for the dip and a slice of cheesecake. Oh man, I ate so unhealthy back then!
My healthier, vegan, soy free, gluten free, cheese free, version of that classic dip is the perfect blend of deliciousness and nostalgia. Best of all, I didn’t feel even the least bit guilty polishing off half the pan on my own!
I’ll be serving this one as a starter on Thanksgiving and it will definitely be added to my menu options for clients! The recipe below feeds 2- 6 people, depending on how many other dishes there are, so double or triple the recipe to make for a larger crowd.
Vegan Spinach Artichoke Dip
1 1/2 Cups cooked white beans (cannellini)
2 cloves garlic
1 Tablespoon white wine vinegar
1 Tablespoon olive oil
1 1/2 teaspoons sea salt
1/8 teaspoon chili flakes
dash cayenne (or more for a spicier dip!)
2 Tablespoons nutritional yeast
4 Cups fresh spinach leaves, roughly chopped
3 artichoke hearts, canned or jarred in water, quartered
1/4 – 1/2 Cup bread crumbs or almond meal
1 – 2 Tablespoons olive oil
Preheat oven to 350 degrees.
Add all dip ingredients, except spinach and artichokes to a food processor and puree until smooth. Add a small amount of water (like a few teaspoons to a tablespoon) if needed to keep the mixture moving and blending smoothly.
Add spinach and pulse a few times until well combined, but not pureed. Add artichokes and pulse a few more times to incorporate. I like to have little bits of artichoke left in the dip.
Transfer to a loaf pan (5×10) and sprinkle with breadcrumbs or almond meal, if desired for a crispy top, then drizzle with olive oil. (Use a larger pan if you’re increasing the recipe.)
Bake for 20 minutes, until heated through. Remove from oven and serve with your favorite crackers, fresh vegetables or bread.