Spinach and Artichoke Dip

artichoke dip-min.jpg

This recipe is just as rich and flavorful as the original, but much healthier! Make it with my cultured vegan ranch dressing and you have yourself a delightfully creamy, protein-packed dip that's completely oil-free.

Yield: 4-6 servings

Spinach and Artichoke Dip

prep time: 10 MINScook time: 20 MINStotal time: 30 mins


  • 1 recipe cultured sour cream or 1 (12 oz) container vegan sour cream, such as Tofutti
  • 1 (10 oz box) frozen spinach, defrosted
  • 1/2 (15 oz) can artichoke hearts, drained
  • 1 (8 oz) can water chestnuts, drained
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons nutritional yeast
  • 2 tablespoons minced chives


  1. If you plan to serve the dip warm, preheat oven to 350°F.
  2. Finely chop artichoke hearts and water chestnuts. Squeeze as much water as possible out of the defrosted spinach, using a nut milk bag or cheesecloth if necessary.
  3. Stir together all ingredients. If serving cold, chill for at least 2 hours for improved flavor before serving with fresh veggies, bread or chips.
  4. To bake, transfer to a lightly-greased ramekin or small cast-iron pan. Cover and bake for 20 minutes, until warmed through. Serve immediately.
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