The Recipe
The Best Spinach & Artichoke Dip - Vegan
COOK TIME : 30 minutesPREP TIME : 15 minutes
From Food.com
likes7
pins330
tweets0
10
Ingredients
DESCRIPTION
This recipe is a deliciously-creamy, vegan version of the popular appetizer. I know you will LOVE this, and your dairy loving guests will have no idea that this wonderful dish is not made with mozzarella, cream cheese or mayo. My dear friend, who is lactose intolerant, did NOT eat the dip at first because she was convinced there was dairy in it. The white beans in this blended with the vegan cream cheese make the perfect non-dairy base for the spinach and artichokes. I guarentee, this will give TGI Friday's version a run for its money!
INGREDIENTS
- 1 (14 1/2 ounce) can cannellini beans or 1 (14 1/2 ounce) can great northern beans, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 (14 1/2 ounce) can artichoke hearts, roughly chopped
- 8 ounces vegan cream cheese (I use Tofutti brand)
- 1/4 cup panko bread crumbs
- 2 tablespoons nutritional yeast
- 1/2 cup vegan mozzarella cheese (I use Daiya brand) (optional) or 1/2 cup vegan mozzarella cheese (I use Daiya brand) (optional)
DIRECTIONS
NUTRITION
Calories | 137 | 7% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 23 | 8% | |
Fat | 2 | 3% | |
Protein | 9 | 17% |
Other Tasty Recipes
383
3,886
0
260
640
0
2,061
3,111
0
1,366
216
0
More from this Publisher
1,715
46,048
0
1,505
20,125
0
40
15,769
0
423
61,671
0