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Plant Based Spinach and Artichoke Dip – Healthyish Foods

Cheesy Spinach Artichoke Dip

This cheesy spinach artichoke dip might be the best plant-based appetizer recipe of all time. It’s creamy, cheesy, warm and absolutely delicious.
5 from 4 votes
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Ingredients

  • 1 cup cooked baby spinach, sautéed
  • 1 clove garlic, sliced thin
  • ¼ cup mayonnaise, Vegenaise original
  • ¼ cup parmesan cheese, Violife, plus extra as garnish
  • 9-10 ounces jarred marinated whole artichoke hearts, Reese Brand, drained and sliced in half
  • 2 tablespoons nutritional yeast
  • 4 ounces cream cheese, Kite Hill
  • ¼ teaspoon salt
  • ¼ cup shredded mozzarella cheese , Daiya brand

Equipment

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

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. 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, and sliced artichoke halves. Gently mix until everything is well combined.
  • Next, spray a small 6-inch round pan with cooking spray. Add the cheesy spinach and artichoke mixture.
  • Top with grated parmesan and vegan mozzarella cheese.
  • Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and broil for 2-3 minutes to get a slight crisp on the top.
  • Serve and enjoy!

Nutrition

Serving: 1serving, Calories: 433kcal, Carbohydrates: 9g, Protein: 11g, Fat: 39g, Saturated Fat: 13g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 957mg, Potassium: 231mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2436IU, Vitamin C: 21mg, Calcium: 213mg, Iron: 1mg