Egg-Free Spinach Artichoke Dip
After one bite, you'll be hooked on this dip! It's creamy, tangy, and satisfying and filled with fresh veggies and real cheese.
Servings: 6 servings
Calories: 285kcal
Ingredients
- 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
Instructions
- 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 8x8 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.
Notes
* See recipe below for making homemade vegan mayo.
Be sure to grate your own cheese instead of using the pre-shredded kind. It will taste a lot better and melt easier. Also, use low-moisture mozzarella so that it is not too watery.
Nutrition
Serving: 0.166recipe | Calories: 285kcal | Carbohydrates: 7g | Protein: 9g | Fat: 24g
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