There are about a million spinach artichoke dips out there on the world wide web. I came across some covered in cheese, some with puree’d white beans to cut a bit of the fat, and most (obviously) were not vegan. Now I’m not saying this recipe is healthy by any means but it is my favorite thing to bring to parties because most people don’t realize it’s vegan. This year I took it to a work party where I was the sole vegan and the bowl was practically licked clean.
Vegan Spinach Artichoke Dip
Adapted from Alton Brown
8 ounces vegan cream cheese
1/2 cup vegan mayonnaise (I’ve also used 1/4 c mayo and 1/4 c sour cream with good results)
1/3 cup vegan mozzarella cheese (I use Daiya)
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Tabasco sauce to taste
1 cup thawed and drained frozen chopped spinach
1 1/2 cup chopped artichoke hearts (frozen or canned)
Combine cream cheese, mayonnaise, and mozzarella cheese in a bowl and microwave for one minute. Add the red pepper flakes, salt, garlic powder, onion powder, and tabasco sauce and whisk to combine. Stir in the chopped spinach and artichokes. Serve hot – I’ve refrigerated this all day and then popped it into the microwave before serving or I’ve heated it in an oven if one is available.
I usually serve this dip with sliced baguette but you could use any chip, cracker, pita, bread, vegetable you like most. You could even smear it on some toast and eat it for lunch. Or just eat it with a spoon. Not that I would know.