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Spinach and Artichoke Dip

Spinach and Artichoke Dip

  • Author: Marcus
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This Spinach and Artichoke Dip is a creamy, plant-based appetizer packed with fresh spinach and tender artichoke hearts. Rich and cheesy (plant-based) with a smooth texture from a natural gelling agent, it delivers warm, comforting flavors perfect for any gathering. Versatile and vibrant, it pairs beautifully with bread, crackers, or fresh veggies.

Ingredients

Scale

Fresh Produce

  • 2 cups fresh spinach, washed and roughly chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 tablespoon lemon juice (natural)
  • 2 cloves garlic (natural flavoring), minced

Dairy and Sauces (Plant-Based)

  • 1 cup creamy (plant-based) cheese
  • 1/2 cup plant-based mayonnaise
  • 1/2 cup grated plant-based Parmesan cheese
  • 1 tablespoon vegetarian Worcestershire sauce

Other Ingredients

  • 1 teaspoon natural gelling agent
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Spinach and Artichokes: Wash and roughly chop the fresh spinach. Drain and chop the artichoke hearts if not pre-chopped. Squeeze out excess moisture from the spinach to prevent the dip from becoming watery.
  2. Blend the Base: In a mixing bowl, combine the creamy (plant-based) cheese, plant-based mayonnaise, minced garlic (natural flavoring), vegetarian Worcestershire sauce, and lemon juice (natural). Mix until smooth and well incorporated.
  3. Add Greens and Cheese: Fold the chopped spinach, artichokes, and grated plant-based Parmesan cheese into the base mixture. Stir gently so everything is evenly distributed but the artichokes remain chunky.
  4. Incorporate the Natural Gelling Agent: Sprinkle the natural gelling agent over the mixture and stir in thoroughly to allow the dip to thicken slightly, ensuring it holds its luscious texture during baking.
  5. Bake to Perfection: Transfer the dip into a baking dish. Bake in a preheated oven at 350°F (175°C) until lightly golden on top and bubbling around the edges, about 25-30 minutes. This step enhances the flavors and melds the ingredients beautifully.

Notes

  • Drain thoroughly: Removing excess water from spinach and artichokes prevents a soggy dip.
  • Use room temperature ingredients for smoother mixing.
  • Do not skip the natural gelling agent to achieve perfect creamy texture that stays stable when warm.
  • Let the dip rest and cool slightly after baking to thicken before serving.
  • Adjust salt, pepper, or lemon juice after baking for balanced flavor.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 180
  • Sugar: 2g
  • Sodium: 280mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Spinach dip, Artichoke dip, Plant-based dip, Appetizer, Vegetarian dip, Party dip, Gluten free dip

Find it online: https://tastysoulkitchen.com/spinach-and-artichoke-dip/