Creamy Vegan Spinach Artichoke Dip

Dips are the perfect thing to bring to a party.  Everyone loves them and they are so versatile! This vegan spinach artichoke dip pairs well with vegetables, crackers, and breads – basically everything that you might have at a Super Bowl party or potluck.  It is a nut-free, dairy-free and soy-free spinach artichoke dip that is creamy and flavorful.  Warm if before serving for the ultimate high-protein appetizer!

 

 

I love watching football, and with the added commercials, I find the Superbowl is extra fun.  As an Illinoian, I root for the Bears (mostly because my dad would disown me if I didn’t) BUT as a UW-Wisconsin alumna I have a strong allegiance to the Badgers.  I was lucky enough to be there when they went to the Rose bowl three years in a row.  After living for 7 years in Wisconsin, I also do love to watch the Packers.  Yes, you did read that, I am both a Bears and a Packers fan.  Sue me.

 

Go Badgers! Throwback to 2010

 

I think the other reason that I love the Super Bowl is for the parties.  The entire day is a bunch of appetizers.  Hummus and veggies, guacamole and chips, bean sliders – typically this vegan runner can find something to eat.  One of my favorite dips is a warm, creamy spinach artichoke dip served in a bread bowl (like this no-knead bread recipe).


 

 

 

I make this vegan spinach artichoke dip with white beans so it is nut-free, soy-free and obviously dairy-free.  It’s an allergy-friendly dip that is sure to please.   I recommend making it a day ahead so all the flavors can really blend together, and then heat it up before serving to give it an extra oomph of flavor.  I made this at Christmas and everyone gobbled it up!

 

 

Why is this vegan spinach artichoke dip a healthy appetizer, especially good for runners?  Beans are full of protein and fiber, helping you stay fuller for longer.  White beans make this dip extra creamy. You can use cannellini beans, great northern beans or white navy beans.  Artichokes are chock full of antioxidants, even higher than blueberries (source).  Spinach contains iron, an important element in transporting oxygen to blood (source).  And the other important healthy ingredient in this vegan dip is nutritional yeast.  Nutritional yeast is a complete protein and contains lots of vitamin B-12, a nutrient that keeps the nervous system healthy and helps make DNA.  Vegans run the risk of B-12 deficiency, and nutritional yeast is one of the only natural plant-based B-12 sources.

 

 

Overall, this creamy vegan spinach artichoke dip is easy to make and loaded with flavor.  It’s the perfect Superbowl recipe and pairs well with vegetables and crackers.  This spinach artichoke dip is packed with ingredients and has an incredibly rich and cheesy flavor.  It’s a healthy, protein-rich appetizer for game day.

 

Have you made a bean dip before?  If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see what you come up with! 

 

 

Buen provecho,

Becca




Print Recipe
Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is a party-ready dish that everyone will love.  Make it for a Superbowl Party, the holidays, or any potluck gathering. It is made with white beans so it is nut-free and soy-free. Creamy, cheesy and full of flavor, serve it in the baking dish or hollowed out bread bowl for an appetizer.
Prep Time 10 minutes
Cook Time 12-15 minutes
Servings
cups
Ingredients
  • 1 1/2 tbsp oil
  • 1 medium shallot, minced *can sub 1/4 c diced white onion
  • 3 cloves garlic, minced
  • 3 cups spinach
  • 1 can (14oz) water-packed artichokes
  • 1 can white beans *see notes
  • 1 tbsp chickpea miso
  • 3 tbsp almond milk
  • 1 tbsp lemon juice
  • 3-4 tbsp nutritional yeast *depending on taste preferences
  • 1 tin water chestnuts
  • salt and pepper to taste
Prep Time 10 minutes
Cook Time 12-15 minutes
Servings
cups
Ingredients
  • 1 1/2 tbsp oil
  • 1 medium shallot, minced *can sub 1/4 c diced white onion
  • 3 cloves garlic, minced
  • 3 cups spinach
  • 1 can (14oz) water-packed artichokes
  • 1 can white beans *see notes
  • 1 tbsp chickpea miso
  • 3 tbsp almond milk
  • 1 tbsp lemon juice
  • 3-4 tbsp nutritional yeast *depending on taste preferences
  • 1 tin water chestnuts
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350F. Lightly grease an oven safe container (*See notes)
  2. In a small pan, heat oil. Saute the garlic and shallot until slightly browned. Add in the artichokes and cook for 3-4 minutes. Add in the spinach and cook until wilted.
  3. In a food processor, blend the white beans, miso, almond milk, lemon juice and nutritional yeast until a smooth paste forms. Add in the spinach and artichoke mixture, along with the water chestnuts. Process until you reach your desired consistency. I prefer min a bit on the chunky side; for smoother dip run it longer. Taste and adjust seasonings as needed
  4. Transfer the dip to the prepared baking dish. Bake for 12-15 minutes until heated through. Serve with vegetables or crackers in the baking dish or in a hollowed out bread bowl.
Recipe Notes
  • For the beans, cannellini, white kidney beans or great northern beans work well.
  • For the container: a 15 inch cast-iron skillet or 2.5 - 3 QT corning wear dish work well.
  • Baking notes:  You can make this dish a day ahead of time and chill it in the fridge before heating.
  • Reheating notes: You can store leftovers for up to 4-5 days.  Reheat in oven-safe dish or microwave.  You may need to add more almond milk if it dries out.
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Also Linking up with Foodie Friday group – Farrah, Annemarie, and Esther to share this post.

 

 

 

 

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2 Comments on "Creamy Vegan Spinach Artichoke Dip"

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Farrah
Guest

I definitely can’t say I’ve ever had vegan artichoke dip but I feel like my stomach would love this a lot more! It looks awesome!

Deborah @ Confessions of mother runner
Guest

I love that you added beans in here! Perfect for Super Bowl weeked