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    You are at:Home»Dairy-Free Recipes»Appetizers»Dairy-Free Spinach Artichoke Dip that’s Baked to Creamy Perfection

    Dairy-Free Spinach Artichoke Dip that’s Baked to Creamy Perfection

    0
    By Tamasin Noyes on December 3, 2022 Appetizers, Dairy-Free Recipes, Dairy-Free Snack Recipes

    Forget the cream cheese and sour cream alternatives. This dairy-free spinach artichoke dip uses a delicious blend of whole food ingredients, and just a touch of cheese alternative (don’t worry, it will melt in this recipe!) to create amazing flavor and richness. Plus, it’s vegan-friendly, naturally gluten-free and soy-free, and takes just minutes to prepare!

    Dairy-Free Spinach Artichoke Dip Recipe that's Baked to Creamy Perfection - plant-based, vegan, gluten-free, and soy-free!

    Dairy-Free Spinach Artichoke Dip that’s Baked to Creamy Perfection

    This recipe was created by Tami Noyes, back in her busy cookbook creating days. Here’s the quick story of how it was developed.

    Recently, I got a note from one of my tester friends, Kip Dorrell, who had added spinach and artichoke hearts to the Fettucine Alfredo sauce from my cookbook, American Vegan Kitchen. With a sprinkling of vegan cheese, she magically turned it into baked dairy-free spinach artichoke dip.

    Of course, I had to head to the kitchen and play with this recipe even further. I kept some of the basic elements of the sauce, but couldn’t resist making further tweaks and additions to perfect this creamy vegan dip. We happen to like mozzarella-style cheese in this, but I’m sure dairy-free Monterey jack or the pepperjack shreds would also be delicious.

    We were pleased with the results and plan to have it again for New Year’s Eve. It will be perfect paired with champagne. Thank you, Kip!

    Dairy-Free Spinach Artichoke Dip Recipe that's Baked to Creamy Perfection - plant-based, vegan, gluten-free, and soy-free!

    Special Diet Notes: Dairy-Free Spinach Artichoke Dip

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, and vegetarian.

    Dairy-Free Spinach Artichoke Dip
     
    Print
    Prep time
    15 mins
    Cook time
    20 mins
    Total time
    35 mins
     
    The ingredient list may appear long, but in reality, this gourmet dish comes together quickly. It can also be prepared earlier in the day, and popped in the oven 20 minutes before your guests arrive. Serve it with crusty bread, tortilla chips, crackers, and/or vegetables, for dipping.
    Author: Tami Noyes
    Recipe type: Appetiser
    Cuisine: American
    Serves: 8 servings
    Ingredients
    • ¾ cup cashews (see Nut Note below)
    • ⅔ cup vegetable broth
    • 2 tablespoons pine nuts
    • 2 tablespoons white wine vinegar
    • 1 tablespoon capers
    • 2 scallions, chopped
    • Juice from ½ lemon
    • 1 teaspoon Dijon mustard
    • 1 garlic clove, minced
    • ½ teaspoon salt
    • Generous pinch black pepper
    • ½ cup frozen chopped spinach, drained and squeezed dry
    • ½ cup drained and chopped artichoke hearts
    • ½ cup dairy-free shredded mozzarella cheese alternative (like Violife; see Cheese Note below)
    • 2 tablespoons minced sun-dried tomatoes
    • Pinch smoked paprika
    Instructions
    1. Preheat your oven to 375ºF.
    2. Add the cashews, broth, pine nuts, vinegar, capers, scallions, lemon juice, mustard, garlic, salt and pepper to your blender. Process until completely smooth and no grit remains.
    3. Stir in the spinach, artichoke hearts, cheese alternative, and sun-dried tomatoes.
    4. Taste and adjust the seasonings.
    5. Grease a 9- or 10-inch pie plate, skillet, or shallow baking dish or ramekin.
    6. Spread the dip into your prepared baking vessel and sprinkle lightly with the paprika.
    7. Bake for 20 minutes, or until the edges are just starting to brown.
    8. Serve hot with the dippers.
    Notes
    Nut Note: Do not soak the cashews or the pine nuts. The nuts help thicken this dish by absorbing the broth. If pre-soaked, they will be too saturated. If your blender isn't great at creaming nuts or making nut butter, pre-grind the cashews into a powder in a spice grinder before adding. Pine nuts are quite soft, so they puree well in most blenders.

    Cheese Note: If you like the taste and melt of the cheese alternative you are using, you can also sprinkle some on top before baking. If not, just use it in the dip. Because there is moisture in the dip, most brands of cheese alternative will melt just fine when baking.
    Nutrition Information
    Serving size: about ⅓ cup Calories: 121 Fat: 8.8g Saturated fat: 2.1g Carbohydrates: 8.4g Sugar: 1.2g Sodium: 360mg Fiber: 1.3g Protein: 3.2g
    3.5.3229

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    Tamasin Noyes
    • Website

    Tamasin (Tami) Noyes is the author of American Vegan Kitchen, a cookbook that covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. She also co-authored Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone's Favorite Anytime Meal, and has a vegan grilling cookbook in the pipeline. For even more of her recipes, visit Tami at her blog Vegan Appetite.

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