When gamedays are back, but parties aren’t, you need great game day food for two! Enter this amazing vegan spinach and artichoke dip! It’s creamy, flavorful, and plant-based— you can’t go wrong! If you did want to make a bigger batch, it scales up easily and warms up in just 20 minutes.
Gameday was once filled with people coming together, sharing food and passion, and going through a rollercoaster of emotions. With COVID-19 still running rampant, it’s likely a good idea to make gameday celebrations a little more exclusive. Watching the game with just you and your housemates doesn’t have to mean that you don’t get gameday food, though! This vegan spinach and artichoke dip is delicious, crave-worthy, and easy to make. I will warn you though, when I say it’s portioned for two, I mean it! If you have more than two people, you’ll probably want to double the recipe.
Vegan Spinach and Artichoke Dip Ingredients
- White beans: I’m using one can of great northern beans, but cannellini will work just as well.
- Distilled White Vinegar: For this recipe, I’m only using half of a tablespoon of distilled white vinegar..
- Vegan Mayonnaise: Vegan mayo is one of my favorite ingredients when trying to make anything vegan and creamy. Here, I’m using ¼ cup, plus more to top.
- Vegan Parmesan: This was a little tricky to find but well worth the hunt! I’m using ⅛ cup of this vegan parmesan.
- Garlic: I’m using 2 cloves of minced garlic.
- Artichoke hearts: Using canned artichoke hearts is important here because we’re also using the brine that the hearts are canned in. I’m using just 2 artichoke hearts and half a tablespoon of the brine.
- Frozen Spinach: I’m using half a cup of defrosted frozen spinach.
- White Pepper: If you don’t have white pepper, you can use the traditional black. I personally like the more subtle flavor of white pepper in this recipe but to each their own. Measure it to taste. I don’t recommend adding any granulated salt because the artichoke hearts, the brine, and parmesan are all salty ingredients.
- Chips: Serve this up with your favorite chips or crackers, or I guess you could serve it with vegetables. I bet some toasted sourdough bread would be amazing, too.
- Water: (Optional) You may end up needing some extra water when blending the white beans. I recommending no more than 2 tablespoons.
How to Make Vegan Spinach and Artichoke Dip
- Rinse and drain one can of white beans, then add them to a blender. Add half a tablespoon of distilled white vinegar, and half a tablespoon of artichoke brine. Blend those ingredients until smooth. You may end up needing some water to get things going, but I recommend using no more than 2 tablespoons, otherwise, your final product won’t quite be thick enough.
- Once the mixture is as smooth as it’s going to get, transfer it to a mixing bowl. To the mixing bowl, add ¼ cup vegan mayo, ⅛ cup vegan Parmesan, and 2 cloves of minced garlic. Mix these until combined
- Cut two artichoke hearts into quarters. Add the quartered artichokes, ½ cup of defrosted frozen spinach, and white pepper to taste. Mix until combined.
- Transfer the mixture to an oven-safe dish. Add some more parmesan on top. (The parmesan won’t melt, but it’s still pretty and delicious)
- Bake at 350 F for 20 minutes.
- Serve with your favorite chips, crackers, or veggies. Enjoy!
Vegan Spinach and Artichoke Dip
When gamedays are back, but parties aren’t, you need a great game day food for two! Enter this amazing vegan spinach and artichoke dip! It’s creamy, flavorful, and plant-based— you can’t go wrong! If you did want to make a bigger batch, it scales up easily and warms up in just 20 minutes.
Ingredients
- White beans: I’m using one can of great northern beans, but cannellini will work just as well.
- Distilled White Vinegar: For this recipe, I’m only using half of a tablespoon of distilled white vinegar..
- Vegan Mayonnaise: Vegan mayo is one of my favorite ingredients when trying to make anything vegan and creamy. Here, I’m using ¼ cup, plus more to top.
- Vegan Parmesan: This was a little tricky to find but well worth the hunt! I’m using ⅛ cup of this vegan parmesan.
- Garlic: I’m using 2 cloves of minced garlic.
- Artichoke hearts: Using canned artichoke hearts is important here because we’re also using the brine that the hearts are canned in. I’m using just 2 artichoke hearts and half a tablespoon of the brine.
- Frozen Spinach: I’m using half a cup of defrosted frozen spinach.
- White Pepper: If you don’t have white pepper, you can use the traditional black. I personally like the more subtle flavor of white pepper in this recipe but to each their own. Measure it to taste. I don’t recommend adding any granulated salt because the artichoke hearts, the brine, and parmesan are all salty ingredients.
- Chips: Serve this up with your favorite chips or crackers, or I guess you could serve it with vegetables. I bet some toasted sourdough bread would be amazing, too.
- (optional) Water: You may end up needing some extra water when blending the white beans. I recommending no more than 2 tablespoons.
Instructions
- Rinse and drain one can of white beans, then add them to a blender. Add half a tablespoon of distilled white vinegar, and half a tablespoon of artichoke brine. Blend those ingredients until smooth. You may end up needing some water to get things going, but I recommend using no more than 2 tablespoons, otherwise, your final product won’t quite be thick enough.
- Once the mixture is as smooth as it’s going to get, transfer it to a mixing bowl. To the mixing bowl, add ¼ cup vegan mayo, ⅛ cup vegan Parmesan, and 2 cloves of minced garlic. Mix these until combined
- Cut two artichoke hearts into quarters. Add the quartered artichokes, ½ cup of defrosted frozen spinach, and white pepper to taste. Mix until combined.
- Transfer the mixture to an oven-safe dish. Add some more parmesan on top. (The parmesan won’t melt, but it’s still pretty and delicious)
- Bake at 350 F for 20 minutes.
- Serve with your favorite chips, crackers, or veggies. Enjoy!
Notes
This makes enough dip for only two people. If you're cooking for more than two people, or if you have a big appetite, you'll want to double the recipe.
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