I never really watch sports on TV. While I enjoy going to the occasional game it’s never really been one of my bigger interests. I will make the exception on occasion and did so a couple of months back and went to a friend’s place for a game. I actually think I ended up leaving before the beginning of the game, but before I left I ate some of the most delectable vegan spinach and artichoke dip.
I knew I had to have this dip recipe for myself. So I did. And I’ve made it several times tweaking a little here and there (it always comes out delicious). Once I even made it for a party and then “forgot” to bring it so I could save most of it for myself.
I made it again for the super bowl on Sunday. This recipe makes quite a bit of dip, but it was basically all gone by the end of the game. And that’s probably only because I didn’t put out the last quarter cup or so of what was left (shh)…
This is seriously the best spinach and artichoke dip ever. I’ve always liked artichoke and spinach dips at restaurants. But they’re often overly heavy to the point where the flavor almost seems dull. Or the cheesy flavor overpowers the flavors of the vegetables in it. Even so, I was always a fan. But this dip outshines all other spinach artichoke dips of my past. I don’t know if it’s that vegan mayo is superior to the traditional egg-based mayo or if it’s the tangy sun-dried tomatoes or what. But you have to make this. Enough said.
Seriously amazing dip.
Spinach and Artichoke Dip
~5 cups dip
- 8 oz vegan cream cheese
- 1 cup vegan mayonnaise, such as vegenaise
- 3 garlic cloves
- 1 14 oz can artichoke hearts, drained and chopped
- 10 oz chopped spinach, fresh or frozen, partially thawed if frozen
- 3/4 cup sun dried tomatoes, chopped, I used the kind packed in oil but you can rehydrate dried sun dried tomatoes in hot water and use that too
- 1/4 cup nutritional yeast
- 1/4 tsp thyme
- 1 tsp oregano
- pinch of rosemary
- 1 tsp crushed red pepper (optional)
- pinch of salt, or to taste (I find it doesn’t really need salt)
- freshly ground black pepper
1. Preheat oven to 350 ºF
2. Mix the cream cheese and mayonnaise together until pretty smooth (might take a little bit of elbow grease). Combine all other ingredients and mix together. Put in an oven safe bowl. I just use a pyrex dish.
3. Bake for 30 minutes until hot and browned on top.
Serve with sliced baguette or with tortilla chips