Quick & Easy Spinach Artichoke Dip (V/GF)Categories Food
I love a good appetizer. But in my years being dairy free, I’ve found my options a bit more limited. When I first created my blog, I knew that I wanted to help my friends who can’t cook and wanted to eat healthier. Whether you’re a skilled cook or can barely boil water, today’s recipe is for you. I’m sharing my quick & easy spinach artichoke recipe. It’s super simple and requires minimal effort. And it’s sure to be a hit!
There are a couple of ways to do this recipe. If you’re looking to get fancier, please feel free. Because I don’t eat diary, I opted to use nutritional yeast instead of cheese. But you could add your favorite cheese on top for a more melty appetizer.
Also, feel free to swap in a different form of vegan cream cheese. If you can’t find kite hill near you, there are a few others on the market. However, the natural cheesy flavor might be a bit different so be sure to taste test it before you bake it.
Let’s get into the spinach artichoke goodness!
Quick & Easy Spinach Artichoke Dip (V/GF)
A quick & easy spinach artichoke dip that is gluten, dairy & soy free!
- 10 oz chopped frozen spinach
- 16 oz kite hill cream cheese
- 1 - 14 oz can artichoke hearts
- 1 -2 tbsp nutritional yeast
- 1/4-1/2 tsp salt
Pre-heat oven to 350F and set out a small baking dish.
Thaw out spinach or follow directions to cook it. Essentially, you need it to not be a frozen ball so it will mix in. I thawed mine in the fridge overnight.
Put the thawed spinach into a towel or cheese cloth and drain excess liquid. Then set it aside.
Drain and add artichoke hearts to food processor. Pulse a few times until the artichoke is in small bits. You'll be pulsing it again with the full mix so be sure not to over process it initially.
Add in spinach, cream cheese, 1 tbsp nutritional yeast and 1/4 tsp of salt. Pulse until you get your desired consistency.
Taste test it and add in more salt or nutritional yeast if needed.
Add mixture to a small baking dish and spread it so it's evenly dispersed. Lightly top with nutritional yeast.
Bake for 20-30 minutes or until it's heated through. It won't get super melty or bubbly so make sure to check it around 20 so it doesn't try out.
Remove from oven and serve with your choice of crackers or veggies! Enjoy!
I hope you enjoy this dish as much as I do! And if you make it, be sure to tag me in the photos: @saveeandsavory. Happy almost Christmas friends!
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