I made this creamy, vegan, spinach and artichoke dip for a cooking demonstration I did at the 2013 San Francisco Green Festival. It was a big hit with both plant-eaters and non-plant eaters alike! This recipe is free of dairy, soy and gluten and it’s vegan. It makes a large batch, so if you have extra you can freeze in an air tight container with a layer of wax paper on top of the dip. The beautiful red & green colors make it an ideal choice for the holidays. However, it can be enjoyed year round and served both hot and cold. Enjoy!
Ingredients
Makes around 5 cups of creamy vegan spinach and artichoke dip
8 oz Daiya chive and onion cream cheese
8 oz Daiya plain cream cheese
1 can artichoke hearts, chopped
1 can piquillo peppers (4 peppers chopped, rest reserved for stuffing)
¼ cup finely chopped green onions
1 cup finely chopped fresh spinach leaves without stems
1/8 cup plain unsweetened dairy-free milk
1 T garlic powder
1 tsp. ground cumin
2 tsp. oregano
2 tsp. red chili flakes
1 T Kosher salt
Cracked Pepper to taste
Optional: ¼ cup medium heat giardiniera
Optional: 30 pimento peppers for stuffing and serving
Crackers or crusty bread to serve spinach and artichoke dip with
Directions
- Put all ingredients, except non-dairy milk, in large mixing bowl and mix on medium speed
- Add milk and blend until creamy (add more if needed)
- Serve as a warm or cold dip or stuff pimento and piquillo peppers with piping bag or easy accent cake decorator from Pampered Chef
