Vegan Spinach and Artichoke Dip Recipe
High-Protein Vegan Spinach and Artichoke Dip with a creamy texture, savory depth, and functional ingredients. It hits every mark for taste and health. (Nut-free, soy-free option.)
Servings: 5 servings
Calories: 207kcal
Equipment
- 1 Blender
- 1 Oven-safe skillet or baking dish
Ingredients
- Drizzle of vegetable broth or olive oil
- ½ medium onion small dice (about ¾ cup)
- 4 cloves garlic minced
- 5 ounces baby spinach or spinach, or 8 ounces thawed frozen spinach, drained
- ¾ cup cooked white beans or ½ (15-ounce) can, drained and rinsed
- 14 ounces artichoke hearts jarred in brine, drained and rinsed
- ½ cup hemp hearts
- 1 tablespoon mellow white miso or chickpea miso
- 1 tablespoon nutritional yeast
- Pinch of crushed red pepper flakes optional
- 1 teaspoon apple cider vinegar
- 2 teaspoons fresh lemon juice plus more to taste
- 1 cup water
- ½ cup unsweetened nondairy milk
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Sauté aromatics: In a medium pan, heat a drizzle of broth (or water or olive oil) over medium-low heat. Sauté the onion for 2–3 minutes. Add garlic and cook 1 minute more.
- Wilt spinach: Add fresh spinach in batches to the pan and sauté until wilted. (If using frozen, make sure it’s thawed and squeezed dry.)
- Add the chopped artichoke and mix to combine.
- Blend the base: In a high-speed blender, combine white beans, hemp hearts, miso, crushed red pepper (if using), nutritional yeast, lemon juice, vinegar, and water. Blend until smooth.
- Pour the blended sauce into the pan with the sautéed spinach, onion, garlic, and chopped artichokes. Add nondairy milk gradually until the desired creaminess. Season with salt and pepper to taste.
- Bake in the same skillet, or transfer to an oven-safe dish. Bake for 15–20 minutes until hot and slightly golden on top.
Notes
For soy-free, use chickpea miso.
For serving: Serve warm with toasted gluten-free quinoa bread, crackers, pita, or fresh veggie sticks.
Nutrition
Calories: 207kcal | Carbohydrates: 16g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 1g | Sodium: 290mg | Potassium: 404mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2807IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 5mg
