Creamy Vegan Spinach and Artichoke Dip
Delicious, spinachy goodness
Spinach dip was one of my ALL-TIME-FAVOURITE things growing up and when I found out I could no longer have dairy or eggs 3 years ago, I thought it was yet another thing to add to the list of things I’d never have again. Plus, dips typically don’t have a healthy reputation, do they? Generally they’re loaded with poor quality mayo and dairy or processed/packaged ingredients with additives. Well, I’m here to tell you that this is NO longer the case! Although this recipe still calls for mayonnaise, I use a good quality vegan mayo, made by Chosen Foods. When it comes to vegan mayo (and vegan foods!), be careful and read ingredients! Alot of packaged vegan foods, including mayonnaise, is loaded with inflammatory and rancid oils and fillers, but this is one of the cleanest vegan mayos I’ve found.
For those of you that have never heard of tahini before, don’t worry, it’s not as foreign to you as you may think. Tahini is a sesame seed butter, most commonly used in hummus, or as a nut butter replacement. Sesame seeds are an excellent source of calcium, high in iron, and contain 20% protein. It’s also a good source of zinc, vitamin A and E (helllooo skin health).
Artichokes are high in fibre, and serve as a prebiotic, which is food for probiotics. They also contain folic acid (Vitamin B9) and potassium, as well as Vitamin A (in the form of beta-carotene), C, magnesium, and iron.
Spinach of course, is high is iron, and since non-heme iron is a little less bio available, by adding lemon juice containing vitamin C, this can help boost the iron absorption.
Coconut yogurt adds some protein and if left cold, also provides some probiotics to keep those gut bacteria happy and healthy.
Recipe Tips:
- Squeezing out thawed spinach ensures the excess liquid is removed, with will give you a really thick and creamy dip. You can do it with your hands, or use a paper towel
or a tea towel
- For an added health benefit, serve this as a cold dip, by removing the mixture after step 6. This will leave the coconut yogurt raw and all of it’s wonderful gut-loving
probiotics alive and thriving!
- I make this ahead of time and freeze it in portions, for a quick veggie’s and dip snack
- My FAVOURITE way to eat this dip is with raw carrots, bell peppers, broccoli and cauliflower
Vegan Spinach and Artichoke Dip
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 10 servings
ingredients
1 tbsp coconut oil
2 large garlic cloves, minced or pressed
1 10oz package of frozen organic spinach, thawed
1 14oz can of organic artichokes (marinated in water and NOT oil) and chopped * You can also use fresh artichoke hearts, (approximately 5)
5 green onions
1 cup coconut yogurt, plain and unsweetened *recipe for homemade coconut yogurt is coming soon!
1/2 cup vegan mayonnaise. I use this brand by Chosen Foods. *or make your own vegan mayo with olive oil!
3/4 tsp onion powder
3/4 tsp garlic powder
1/4 cup almond milk *or other nut milk of choice
1/2 cup tahini, I use this brand.
1 tbs fresh squeezed lemon juice (approx half of 1 lemon).
method
Thaw spinach and squeeze it out to remove excess liquid - this is how you ensure you get a nice thick spinach dip, rather than a thin, watery one.
Add coconut yogurt, mayonnaise, garlic powder, onion powder, almond milk, tahini, and fresh lemon juice to a bowl - mix well to fully combine
Chop spinach and artichokes into small pieces and set aside
Add coconut oil to a sauce pan and over medium heat, melt coconut oil
Once coconut oil is melted, sauté spinach and artichokes
Once any extra liquid from spinach has evaporated(about 5 minutes), add garlic
Once garlic is fragrant add liquid mixture and mix to incorporate.
Let it continue to bubble over low-medium heat, stirring periodically, until heated all the way through
Chop green onions and mix half into the spinach dip
Add dip to a serving bowl, and top with remaining green onions.
Serve with fresh veggies and non GMO corn chips.