Vegan Spinach Artichoke Dip

Inspiration strikes at the most random of times.  For me, it is usually in the produce section…go figure…it’s always about food.  I saw the most beautiful artichokes the other day and just had to have them, probably like how most women feel about a new pair of shoes.  So there I stood in the check out line, in a six year old pair of plastic white (now grey) flip flops that are being held together by a safety pin, clutching my beloved artichokes.  And I couldn’t have been happier.  Although, I’m pretty sure I do need to suck it up and buy some new shoes sometime soon.

Normally, I just boil my artichokes and eat them plain or with a bit of lemon butter, but I felt like getting a little fancy so I decided to make some spinach artichoke dip to have with it.  I am so happy with how it turned out, especially since it is made with actual real food ingredients, as opposed to using a vegan based cream cheese or other processed replacements.  The base of the dip is a combination of cauliflower, beans, cashews, and artichoke hearts and is flavored with nutritional yeast, salt, and sautéed onions, leeks, and garlic.  This recipe can easily be made oil-free by sautéing the onions, leeks, garlic, and spinach in water or broth.  Did I mentioned each serving has 6 grams of protein, 4 grams of fiber, and less than 1 gram of saturated fat?  Guilt-free comfort food.  Yes, please.

Alt=”Vegan Spinach Artichoke Dip”

Alt=”Vegan Spinach Artichoke Dip”

You can serve this dip pretty much however you want.  My favorite is either on a french baguette or inside the artichoke itself using the outer leaves to scoop.  The latter is fairly easy and makes for a beautiful presentation.  All you need to do is trim an artichoke, boil until soft (a butter knife can easily pass through the bottom stem), drain, then hollow out the center.  Click here to learn how to prepare an artichoke for boiling if you are new to working with them.

Ingredients:

  • 1 medium caulflower, chopped and boiled
  • 1 cup cannellini beans
  • 1 cup cashews, raw, soaked
  • 1 medium yellow onion, chopped
  • 1 medium leek, approximately 5 inches of white end, washed and chopped
  • 5 cloves garlic, minced
  • 4 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • ¾ cup non dairy milk
  • 2 teaspoons salt
  • 2 cans artichoke hearts, quartered in brine, drained and chopped
  • 8 cups fresh spinach

Directions:

1. Place cashews in a bowl of water and allow to soak during your prep work. Trim, wash, and chop a medium cauliflower. Bring a pot of water to boil and boil cauliflower until soft.

2. While the cauliflower is boiling, chop the onion, wash and chop the leek, and mince the garlic. Heat a large frying pan over medium high heat. Add 2 tablespoons of olive oil, the onion, leeks, and garlic and sauté until soft, approximately 5 minutes. Set aside.

3. When the cauliflower is soft, drain and place in a high powered blender or food processor. Add the sautéed onions, leeks, and garlic along with the beans, drained cashews, nutritional yeast, 1 can of the artichoke hearts (drained), non dairy milk, and salt. Blend on high until the mixture is smooth. Pour into a large mixing bowl and set aside.

4. Reheat the frying pan over medium high heat. Add the remaining 2 tablespoons of olive oil, spinach and two pinches of salt. Sauté the spinach until wilted, approximately 5 minutes. Place the spinach on a cutting board and chop well. Add the spinach to the mixing bowl.

5. Open and drain the remaining can of artichoke hearts. Place on the cutting board and roughly chop. Add the chopped artichoke hearts to the mixing bowl.

6. Stir all ingredients until well mixed. Serve warm. Great with veggies, chips, bread, or artichoke leaves.

(Party size recipe – Serves 20 – approximately 6-8 cups)

Vegan Spinach Artichoke Dip Recipe Card

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Alt=”Vegan Spinach Artichoke Dip”

Vegan Jalapeño Dip Two Ways

A chilled jalapeño dip and a creamy baked jalapeño dip, this is what happens when I can’t make up my mind.  Not only are both of these so very delicious, but they are super easy, essentially throwing everything into a food processor.

The chilled dip has a cool, fresh, mellow flavor with some heat rising on the back end that doesn’t linger too long.   The creamy baked dip has a bit more of a robust flavor with a more intense heat.  I like spicy and I think it’s perfect.  My husband is not always a fan of spice and he thought it was great and not too overpowering.  Of course, you can always adjust the amount to your taste.

Jalapeño Dip

Ingredients:

  • 2 cups cashews
  • 1 cup non-dairy milk
  • 2 jalapenos, whole, with seeds
  • 1 clove garlic
  • 1 cube not-chick’n bouillon (I use Edward and Sons brand)
  • Juice from 1 lemon
  • 1 tablespoon fresh thyme, chopped
  • ½ tablespoon fresh rosemary, chopped
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon salt

Directions:

1. Soak cashews in 2 cups of water for 2-3 hours until soft. Drain.

2. In a food processor or vitamix, combine drained cashews, milk, whole jalapeños minus the stem, garlic, bouillon, juice of one lemon, thyme, rosemary, nutritional yeast, and salt. Blend on high until the mixture is smooth.

3. Refrigerate until chilled. Serve with crackers, pita chips, bread, or veggies.

Jalapeno Dip Recipe Card

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Alt=”Creamy Baked Jalapeno Dip”

Creamy Baked Jalapeño Dip

Ingredients:

  • 2 cups cashews
  • 1 cup non-dairy milk
  • jalapenos, whole, with seeds
  • 1 clove garlic
  • 2 1/2 cube not-chick’n bouillon (I use Edward and Sons brand)
  • Juice from 1 lemon
  • 1 tablespoon fresh thyme, chopped
  • ½ tablespoon fresh rosemary, chopped
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon salt
  • ½ cup silken tofu
  • 1 cup vegan mozzarella, shredded

Directions:

1. Soak cashews in 2 cups of water for 2-3 hours until soft. Drain.

2. In a food processor or vitamix, combine drained cashews, milk, whole jalapeños minus the stem, garlic, bouillon, juice of one lemon, thyme, rosemary, nutritional yeast, salt, tofu, and mozzarella, setting a pinch of cheese to the side. Blend on high until the mixture is smooth.

3. Place the mixture in an oven safe bowl. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until it bubbles and cracks. Serve hot with bread or crackers.

Creamy Baked Jalapeno Dip Recipe Card

Alt=”Creamy Baked Jalapeno Dip”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!