Processed with VSCOcam with c1 presetNico’s cousins are my vegan inspirations. Those girls not only have great fashion sense, the sweetest personalities, but they are some damn good chefs!! Something as simple as dip with a Vegan twist can have you drooling (literally) and begging for more (I kept begging for this recipe!) Thank you ladies!


Spinach & Artichoke Dip
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  1. Ingredients
  2. 1 stick of butter (Earth Balance)
  3. 1 medium yellow onion, diced
  4. 1 block of frozen spinach
  5. 1 lg jar (approx. 12 ounces) of marinated, quartered artichoke hearts, chopped
  6. 8 ounces of cream cheese (Tofutti Better Than Cream Cheese)
  7. 8 ounces of sour cream (Tofutti Better Than Sour Cream)
  8. ¾ cup grated parmesan cheese (vegan parm)
  9. ¾ cup of shredded Monterey Jack cheese (Daiya mozzarella)
  10. Red pepper flakes, to taste
  1. Preheat oven to 425⁰F
  2. Melt the butter in a medium/large saucepan over medium heat. Add in onions and sauté until translucent, about 5-7 minutes.
  3. Stir in the following ingredients one at a time, in order, making sure to completely mix together before adding in the next: spinach, cream cheese, sour cream, parm, and finally artichoke hearts.
  4. Once completely mixed together, remove from heat and stir in red pepper flakes to taste.
  5. Transfer to a large casserole dish (or I will use a foil 13x9 cake pan), cover with shredded cheese, and bake at 425⁰F for about 20 minutes or until bubbly.
  6. Serve with tortilla chips, pita chips, crackers, veggies, etc. – I add this to my eggs in the morning (or tofu scramble), spread some on a sandwich or simply scoop it up with some Tostitos (whole grain) scoops.
  1. Vegan version in parenthesis**
You Bet Your Pierogi
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*I had to make this during the last snow storm and we made mini sandwiches with it! Just a fresh baguette, with cut up veggies and smear on some of this dip.. yummmy.

Note: I used Almond Milk Cheese (Whole Foods) and I added some fresh Kale while I was sauteing the spinach 🙂

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