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Garlicy Spinach Artichoke Dip (oil-free)

Courtney Crary

Garlicy Spinach Artichoke Dip

Decadent, sharable, and just in time for the holidays comes this vegan and oil-free creamy, garlicy, Spinach Artichoke Dip! This super indulgent appetizer was created for those looking for an artichoke dip that's a slightly healthier option to the traditional version (or a vegan version loaded with fake cheeses and lots of oils). Whip this up in under an hour and serve hot to keep your guests happy and satisfied while you finish up the main course.

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Garlicy Spinach Artichoke Dip (oil-free)
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Garlicy Spinach Artichoke Dip (oil-free)

Yield: 10
Author: Courtney Crary- Not Like Mama
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Decadent, sharable, and just in time for the holidays comes this vegan and oil-free creamy, garlicy, Spinach Artichoke Dip! This super indulgent appetizer was created for those looking for an artichoke dip that's a slightly healthier option to the traditional version (or a vegan version loaded with fake cheeses and lots of oils). Whip this up in under an hour and serve hot to keep your guests happy and satisfied while you finish up the main course.

Ingredients

For the main filling
  • 1 small yellow onion, diced
  • 2 cans artichokes, drained, then diced
  • 1 box frozen spinach, thawed in microwave and chopped
  • 4 cloves garlic, minced
  • 8 oz vegan cream cheese (Kite Hill's is oil-free)
  • 8 oz plain vegan yogurt (I recommend Forager)
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1 tsp kosher salt
  • minced garlic (dried), for topping
For the "mozzarella" topping
  • 1/4 cup cashews
  • 1 1/2 cup water
  • 2 Tbsp nutritional yeast
  • 2 Tbsp tapioca starch
  • 1 tsp lemon juice
  • 1 tsp kosher salt

Instructions

For the "Mozzarella" Cheese sauce
  1. Combine all ingredients in a high speed blender (if you don't have a high-speed blender, please see recipe notes).  Blend until perfectly smooth.
  2. Transfer all contents to a medium-sized saucepan and bring to a simmer.  Wisk constantly until the cheese sauce has thickened and becomes stretchy.
  3. Set aside.
For the main filling
  1. Set the oven to 350 degrees F.
  2. Heat a nonstick skillet over medium heat, then add the onions.
  3. Saute the onions until translucent, then add the garlic and thyme.  Cook for an additional few minutes, or until the garlic is fragrant.
  4. Combine all the garlic and onion mixture and all ingredients in a bowl.  Stir to combine.
  5. Transfer to an oven-safe pan or skillet. 
  6. Pour the "mozzarella" cheese sauce over the top and spread evenly over the top.
  7. Garnish with some dried, minced garlic (optional) and bake for 30 minutes.
  8. Serve while hot with chopped veggies, crackers, pita chips, and/or tortilla chips.  

Notes:

If you don't have a high-speed blender, soak your cashews in boiling-hot water for at least 20 minutes (alternatively, you can leave them in room-temperature water over night). This will soften the cashews and help whatever blender or food processor turn them to cream.


Calories

427.35

Fat (grams)

32.91

Sat. Fat (grams)

8.65

Carbs (grams)

26.14

Fiber (grams)

3.96

Net carbs

22.17

Sugar (grams)

4.99

Protein (grams)

13.16

Sodium (milligrams)

876.31

Cholesterol (grams)

1.39
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About the recipe:

Thanksgiving is this week! Though the holidays are shaping up to be very different this year, we can still make delicious food. And we should, because 2020 has been hard enough and we deserve to feast on tasty dishes made with love.

If you know me, you know that my favorite parts of holiday dinners are the sides- I don’t even want to make main dishes any more and I don’t each much dessert. That being said, appetizers come in as my second favorite. They make holiday meals feel momentous- appetizers are saved for special occasions, after all (and they come with the added benefit of feeding a crowd).

If you are also a fan of appetizers, want to keep things vegan and oil-free, but are still wanting some decadent dips, you’ve GOT to try this one. Whether you’re making it for Thanksgiving, Christmas, a tailgate, or the Super Bowl, this addictive recipe will yield a lot of servings and keep your guests coming back for more!

I recommend using kite hill cream cheese. I don’t think it’s a great cream cheese sub for things like bagels, but in this case it works really well (also, it’s oil-free). Paired with Forager’s cashew yogurt, you get that silky texture and tangy flavor you expect from spinach artichoke dip.

RECIPE NOTES:

  1. If you don’t have a good high-speed blender, soak your cashews in boiling-hot water for at least 20 minutes before blending. This will soften the cashews and make them easier for any blender (or food processor) to turn to cream.

  2. While I chose to cut the onions, artichokes, and spinach by hand, a food processor would make quick work of the prep involved.

  3. To get an attractive, browned finish on the dip, try torching the surface of broiling it for a minute or two.

  4. Serve with pita chips, chopped veggies, tortilla chips, or crackers.

  5. You CAN prep this ahead of time and bake day-of.

The Holidays will be really different this year. But the food can still be delicious.

Wishing you and yours a very happy Thanksgiving.

-Courtney

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