Vegan Artichoke Spinach Dip

Vegan Gluten-Free Artichoke Spinach Dip

One of my favorite dips is artichoke spinach dip! So what’s a dairy-intolerant girl to do? Well…I experimented with this recipe three times and I have to say, I love it! Plus…it’s super easy. You don’t actually need a blender, and unlike many artichoke spinach dip recipes, it’s a no-bake recipe, which means it’s ready in minutes. 🙂

Ingredients: (as always, I highly recommend using organic where possible)

• 1 can 14 oz quartered artichoke hearts chopped up into small pieces. I have not been able to find any canned or jarred organic artichoke hearts, but I use Reese’s, which are at least non GMO. (You can’t see this in the pic, but look for the Non GMO symbol on the can.)

• 2 large cloves of garlic (peeled and minced)
• 3 handfuls of washed baby spinach leaves
• 1/3 cup vegenaise (I use the soy-free kind with the light green lid)
• 3 tbsp. nutritional yeast (great source of B-vitamins and protein)
• 1/8 tsp. salt
• 1/2 tsp. onion powder
• olive oil (about 1 tbsp. to sauté)
• 1 tbsp. diced jalapenos, fresh or jarred (optional)

Instructions:

In a medium size pan on medium-high heat, sauté your artichoke hearts along with your mined garlic in some olive oil, about 3-4 minutes.

Add your spinach.

Let cook for another 4-5 minutes or until spinach has shrunk and is cooked down. Add your salt and onion powder at this time and mix well.

Remove from heat. Combine your vegenaise and nutritional yeast in a small to medium size bowl.

Add your artichoke spinach mix directly from your pan into your bowl, mix together and serve! For an additional spicy kick, add your jalapenos and mix in. 🙂

Note: If you make this dip ahead of time, just refrigerate till ready to serve – it’s just as delicious cold. Enjoy! 🙂