Somehow despite COVID, football season has carried on. Even though we aren’t having the big tailgate parties that we used to, it can still be fun to make some delicious game-day dips to enjoy with the family. The all-time favorite dip in our house is Egg-Free Spinach Artichoke Dip and I’m so excited to share this long-time favorite with you all! I thought it would be the perfect green and gold dip for the super bowl, but I guess that didn’t work out. 😕 Regardless, this dip is still really delicious (and a bit addicting)!
Most spinach artichoke dips contain mayonnaise, making it unsafe for anyone allergic to eggs (e.g. myself). Of course, there are plenty of vegan mayo options in the grocery stores, but they are outrageously expensive and overly processed. Up until recently, I’ve used the store bought products anyway, but after I tried a recipe for homemade mayo from Minimalist Baker, I’ll never go back. It’s so easy to make in just five minutes and tastes the same as anything commercial! Plus is way cheaper! I’ve included my adapted recipe below.
The only special equipment needed is a blender. I like using my immersion blender, but if you don’t have one, a regular blender will work too. In a tall, wide mouth jar, add the aquafaba, mustard, sea salt, apple cider vinegar, and honey (or amber maple syrup if vegan) and blend for 30 seconds. When it’s nice and frothy, gradually add the avocado oil and blend for another couple of minutes. At this point, it should be pretty thick, but don’t worry if it’s not as much as regular mayo–it will thicken up more with some time in the refrigerator.
How to Make Egg-Free Spinach Artichoke Dip
After making the mayo, heat some olive oil in a large frying pan. Add the diced onion and sauté until the pieces begin to caramelize. Then add the garlic and a sauté it for another 30 seconds, but be sure to stir constantly so that it doesn’t burn. Then mix in the spinach and cover the pan to let it wilt. It should only take a couple of minutes.
Meanwhile, preheat the oven to 350 degrees. In a large bowl, mix the Parmesan, mozzarella, mayo, artichokes, and garlic powder. When the spinach is ready, add that as well. After fully incorporating all the ingredients, spread the dip into an 8×8 baking dish. Bake for about 45 minutes or until the top starts to brown.
Notes on the Cheese
I cannot emphasize enough the importance of using high quality cheese. I always try to buy local, Wisconsin cheeses whenever I can, but at the very least, do not use pre-shredded cheese–especially for the Parmesan! Pre-shredded cheese is covered in anti-caking agents that leave a powdery coating and make it difficult to melt. Buying blocks of Parmesan and mozzarella to grate at home will give you much better results. For the mozzarella, choose a low-moisture variety. As wonderful as fresh mozzarella is, it has too much moisture and will water down the dip.
How to Serve Egg-Free Spinach Artichoke Dip
Egg-Free Spinach Artichoke Dip is best enjoyed warm. It will be a bit runny right after it comes out of the oven, so let it cool for at least 15 minutes before diving in. Although it’s delicious enough to eat by the spoonful, I recommend scooping it onto Triscuit crackers. Triscuits only contain whole wheat, non-GMO canola oil, and sea salt, so there’s no need to worry about sketchy chemicals, preservatives, or added sugar like so many other store-bought crackers. Due to their simplicity, they don’t distract from the bold flavors of the dip.
If you and your family don’t devour the Egg-Free Spinach Artichoke Dip in one sitting, it’s great leftover as well. Daniel even thinks it’s better the next day. The key is to reheat it in the oven instead of the microwave, so it gets a little extra browning on top.
More Recipes to Try
Egg-Free Spinach Artichoke Dip
- 2 tsp olive oil
- 1 small onion (diced)
- 1 clove garlic (minced)
- 10 oz fresh baby spinach
- 14 oz canned artichoke hearts (chopped)
- ¾ cup homemade vegan mayo*
- ¾ cup Parmesan cheese (freshly grated)
- ½ cup mozzarella cheese (freshly grated)
- ½ tsp garlic powder
- Heat the olive oil in a large frying pan.
- Add the onion and sauté until they begin to brown.
- Add the garlic and sauté for another 30 seconds. Stir constantly so that it doesn't scorch.
- Add the spinach and stir it in with the onions and garlic. Cover the pan to allow the spinach to wilt, but stir periodically to make sure nothing burns.
- Meanwhile, preheat the oven to 350°F and shred the cheese and chop the artichokes.
- Once the spinach is wilted, transfer it to large bowl. Add the cheeses, mayo, artichokes, and garlic powder.
- Stir all the ingredients until they are evenly mixed. Then transfer to an 8×8 baking dish.
- Bake for about 45 minutes or until the top is golden brown. Remove from oven and let cool for 15 minutes before serving with Triscuits or your favorite cracker.
Homemade Egg-Free Mayonnaise
- Immersion blender
- ¼ cup aquafaba
- ½ tsp mustard
- ¼ tsp Celtic sea salt
- ½ Tbsp honey (or amber maple syrup if vegan)
- 1 Tbsp apple cider vinegar
- ¾ cup avocado oil
- Add the aquafaba, mustard, honey, salt, and apple cider vinegar to a wide mouth jar.
- Insert the immersion blender and blend on high speed for 30 seconds. The mixture should turn white and frothy.
- Gradually add the avocado oil with the blender still running. Continue blending for another minute or two until the mayo thickens. Don't worry if it's not as thick as regular mayo yet.
- The mayo can be used right away if needed, but it will thicken up more after a couple hours in the refrigerator.