Vegan Hot Artichoke And Spinach Dip Recipes

EASY VEGAN HOT SPINACH ARTICHOKE DIP:

Steps:

• Preheat the oven to 375˚F (176˚C)
• Drain the artichoke hearts and place in a food processor. Pulse 3 or 4 times until bite sized pieces appear
• In a large bowl, stir the 8 oz of cream cheese,1/2 cup of sour cream, 1/3 cup of parmesan, 1/3 cup of mozzarella, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp smoked paprika until completely combined. Fold the spinach and artichoke hearts into the cheese mixture until combined.
• Evenly spread the dip into an 8-inch baking dish
• Bake for 20-25 minutes or until it is bubbly and has golden brown spots on top.

VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F.
• Soak, covered with 1 inch of very hot water for 5 - 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 - 3 hours to aid in digestion.
• Dice the artichoke hearts and prep the spinach.
• Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.
• In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.
• Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).
• Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks.
• Would be great with a light dusting of Almond Parmesan too!
• Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 - 15 minutes, or until warmed through.

VEGAN SPINACH DIP WITH ARTICHOKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper.
• Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella.
• Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.

VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
• Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
• Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
• Sprinkle the top of the dip with Parmesan-style cheese.

HOT ARTICHOKE AND SPINACH DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
• Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

VEGAN SPINACH-ARTICHOKE DIP

Steps:

• Preheat the oven to 350°F.
• Place the mayo, cream cheese, beans, lemon juice, garlic, salt, red pepper flakes and nutritional yeast into a food processor. Blitz until smooth. Pour into a bowl and stir in the artichoke and spinach.
• Tip into an 8-inch pie dish or oven-proof dish and bake for 15-20 minutes until starting to brown on top. Serve hot with bread or chips for dipping.