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Egg-Free Spinach Artichoke Dip

Course: Appetizer
Cuisine: American
Keyword: artichoke, cheesey, creamy, dip, egg free, mozzarella, Parmesan, snack, spinach
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 285kcal
Author: Rachel Alexandra
After one bite, you'll be hooked on this dip! It's creamy, tangy, and satisfying and filled with fresh veggies and real cheese.
Print Recipe

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