Warm Spinach Artichoke Dip Vegan Recipes

VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 375°F (190°C).
• Add the soaked cashews, lemon juice, coconut cream, white vinegar, salt, onion powder, vegan mayonnaise and nutritional yeast to the blender and blend until smooth. Then leave it in the blender for the moment and set aside.
• Add the olive oil to a pan along with the chopped onion, crushed garlic and rosemary and sauté until the onions are softened.
• Then remove half the onions from the frying pan and place them into the blender jug along with the cream cheese mixture and blend again. Leave it in the blender again and set aside.
• Add the marinated artichokes to the frying pan with the remaining onions and sauté, letting the artichokes break up as you fry them with the onions. When the artichokes are softened then add in all the spinach and fry it with the artichokes and onions until wilted.
• Transfer the spinach and artichoke mix to an oven safe 9-inch round dish.
• Pour over the cream cheese from the blender and fold it in with the spinach and artichokes.
• Place into the oven and bake for 15-20 minutes until lightly browned on top.
• Serve with salted crackers, tortilla chips, breads or anything that's great for dipping.

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.

WARM SPINACH-ARTICHOKE DIP (VEGAN)

Steps:

• Preheat oven to 350 Fahrenheit; lightly grease a 1-qt. baking dish.
• Heat the oil in a large skillet over medium-high heat and saute the onions until soft. Add garlic and red pepper and cook a few more minutes, then reduce the heat to medium-low and add spinach. Cook, stirring, until spinach is wilted.
• Blend together the tofu, yeast, lemon juice, basil, salt and pepper until smooth, in either a blender or food processor. Add artichokes and spinach mixture and pulse about 15 times to chop the veggies.
• Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. Let cool a few minutes, then serve with bread or chips.

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.