Cream Cheese Spinach & Artichoke Dip {oil-free with gluten-free option}
Cream Cheese Spinach & Artichoke Dip {oil-free with gluten-free option} Author: Jasmine Briones / Sweet Simple Vegan Prep time: 15 mins Cook time: 21 mins Total time: 36 mins Serves: 3-4
- Prep Time: 15 mins
- Cook Time: 21 mins
- Total Time: 36 minutes
- Yield: 4
- Category: Appetizer
- Cuisine: Vegan
Ingredients
- 8 oz oil-free vegan chive cream cheese (I use Kite Hill) – or use 8 oz vegan cream cheese + 2 tbsp fresh chives
- 3/4 cup unsweetened almond milk
- 3 tbsp freshly squeezed lemon juice
- 1-2 medium-large cloves garlic
- 3/4 tsp sea salt
- 1/3 cup nutritional yeast
- 1/2 tsp dry ground mustard
- Freshly ground black pepper to taste
- 2 cups frozen artichoke hearts, partially thawed and drained
- 2 cups frozen spinach, partially thawed and drained
- Italian bread crumbs (below)
Italian Bread Crumbs:
- 3/4 cup panko bread crumbs (or sub gluten-free bread crumbs)
- 3 tbsp fresh dill
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp ground sage
- Freshly ground black pepper, to taste
- Serve with bread, crackers, raw veggies, etc.
Instructions
- Preheat oven to 425.
- In a high speed blender, add in the cream cheese, almond milk, lemon juice, garlic, salt, nutritional yeast, dry mustard, and black pepper. Blend until very smooth.
- Add in the artichokes and spinach and PULSE in and be sure to keep a chunky texture!
- Add all of the ingredients into an oven safe dish, and bake for 10 minutes.
- While that bakes, mix together the breadcrumb recipe.
- Remove dip oven, give it a stir, then top with a bit nutritional yeast and the bread crumbs as desired. Place back into the oven for 10 minutes.
- Then set oven to broil and broil for 1 minute, or until the top is nicely browned.
- Remove, let cool for about 4-5 minutes, and serve warm with bread, crackers, veggies, etc.
Notes
Adapted from Plant Powered Kitchen 🙂