Register / Login / Logout / View Account

Spinach Artichoke Dip

This dip is easy to veganize – and delicious! Serve it with our seasoned pita chips or tortilla chips, bread sticks, or veggies at your next party or potluck.

Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe has been added to your Shopping List
Servings
1/3 cup
Calories Cholesterol Sat Fat Carbs
368 0mg 3g 15g
Recipe Footprint (for Recipe's Default # of Servings)
2.6 Water saved (gallons) [animal consumption only]
10.0 Manure (pounds) not deposited into the environment
11.2 Grains / feed (pounds) not consumed by animals
24.6 Methane (gallons) not created by animals
301.3 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Appetizers
Cuisine Italian
Diet Vegan
Prep Time 25 minutes
Cook Time 20 minutes
Ingredients
For the dip mixture:
  • 8 oz spinach leaves (baby) (steamed, cooled, drained and chopped)
  • 1 C mayonnaise (eggless)
  • 1/2 C Parmesan cheese (non-dairy grated)
  • 1/2 C yellow onions (chopped)
  • 14 oz artichoke hearts (canned / drained and chopped)
  • 1 C mozzarella cheese (almond) (shredded)
  • 2 garlic cloves (minced)
  • 1 Tbsp lemon juice
  • 1/2 tsp black pepper
For the topping mixture:
  • 3 Tbsp bread crumbs (plain)
  • 1 tsp olive oil
Course Appetizers
Cuisine Italian
Diet Vegan
Prep Time 25 minutes
Cook Time 20 minutes
Ingredients
For the dip mixture:
  • 8 oz spinach leaves (baby) (steamed, cooled, drained and chopped)
  • 1 C mayonnaise (eggless)
  • 1/2 C Parmesan cheese (non-dairy grated)
  • 1/2 C yellow onions (chopped)
  • 14 oz artichoke hearts (canned / drained and chopped)
  • 1 C mozzarella cheese (almond) (shredded)
  • 2 garlic cloves (minced)
  • 1 Tbsp lemon juice
  • 1/2 tsp black pepper
For the topping mixture:
  • 3 Tbsp bread crumbs (plain)
  • 1 tsp olive oil
Servings
1/3 cup
Calories Cholesterol Sat Fat Carbs
368 0mg 3g 15g
Recipe Footprint (for Recipe's Default # of Servings)
2.6 Water saved (gallons) [animal consumption only]
10.0 Manure (pounds) not deposited into the environment
11.2 Grains / feed (pounds) not consumed by animals
24.6 Methane (gallons) not created by animals
301.3 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Steam, cool, drain and chop the spinach.
    Steam, cool, drain and chop the spinach.
  2. Combine all of the ingredients except the bread crumbs and the olive oil.
    Combine all of the ingredients except the bread crumbs and the olive oil.
  3. In a separate small bowl, combine the bread crumbs and the olive oil.
    In a separate small bowl, combine the bread crumbs and the olive oil.
  4. Spoon the dip mixture into a small oven-proof crock / dish (ungreased).
    Spoon the dip mixture into a small oven-proof crock / dish (ungreased).
  5. Sprinkle the bread crumb mixture over the top of the dip mixture; bake at 350 degrees for 20 minutes or until golden brown and bubbly.
    Sprinkle the bread crumb mixture over the top of the dip mixture; bake at 350 degrees for 20 minutes or until golden brown and bubbly.
Recipe Notes

Cover and refrigerate for up to one week.

Mainly Vegan Chef's video

© Mainly Vegan LLC
Back To Top