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Plant Based Spinach and Artichoke Dip – Healthyish Foods
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5 from 3 votes

Plant Based Spinach and Artichoke Dip

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Artichokes, plant based, Spinach Dip
Servings: 2 people

Equipment

  • 6 inch round baking dish
  • mixing bowl
  • saute pan

Ingredients

  • 1 cup cooked fresh spinach
  • 1 medium glove garlic sliced thin
  • 1/4 cup mayonnaise Vegenaise original
  • 1/4 cup parmesan - I shredded it using my grater. I had slightly more than ¼ cup but used it all. Violife
  • 9-10 ounces jarred marinated whole artichoke hearts sliced in halves Reese Brand
  • 2 tablespoons nutritional yeast
  • 4 ounces cream cheese Kite Hill
  • 1/4 teaspoon salt
  • sprinkle mozzarella Daiya

Instructions

  • Preheat the oven to 350 degrees.
  • Grab a medium sauté pan and gently spray it with cooking spray.
  • Over medium heat, wilt your fresh spinach until you have 1 cup of cooked spinach. Add the sliced garlic into the pan with the spinach. This allows the aroma and flavor to come out of garlic. You do not want the garlic to brown, just slightly warm it with the spinach.
  • In a large mixing bowl, combine the wilted spinach and garlic, nutritional yeast, Vegenaise mayo, Violife shredded parmesan, Kite Hill cream cheese, salt, sliced artichoke halves. Mix until everything is well combined.
  • Gently spray a small 6-inch round pan with cooking spray. Add the spinach artichoke mixture.
  • Top with a little more grated parmesan and a sprinkle of vegan mozzarella.
  • Bake covered at 350 for 20 minutes. Remove foil and broil for 2-3 minutes to get a slight crisp on the top.
  • Serve and enjoy!