Vegan Spinach Artichoke Dip & Roasted Garlic Bread
A hearty vegan spinach artichoke dip with beautifully roasted garlic bread for dipping!
Ingredients
Spinach Artichoke Dip
- 3/4 Whole White Onion
- 28 Oz. Artichoke Hearts fresh, frozen, or canned
- 5 Oz. Baby Spinach Leaves
- 3 Cloves Garlic
- 36 Oz. Non-Dairy Cream Cheese
- 1/4 Cup Unsweetened Plant-Based Milk
- 1/2 Cup Plant-Based Shredded Cheese
- 1/4 Cup Nutritional Yeast
- 1/2 Tsp. Garlic Powder
- 1/2 Tsp. Salt
- 1/4 Tsp. Pepper
Breading for Top of Dip
- 1/4 Cup Bread Crumbs
- 1/4 Cup Nutritional Yeast
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 1/4 Tsp. Salt
Roasted Garlic Bread
- 1 Loaf Italian Bread
- 4 Tbsp. Plant-Based Butter
- 3 Cloves Garlic
- 1 Tsp. Italian Seasoning
Instructions
Vegan Spinach Artichoke Dip
- Begin by preheating the oven to 350 F.
- In a large frying pan (where the spinach artichoke dip is made), add about 1/2 tbsp. of oil (olive) and let heat on medium.
- Chop 3/4 white onion and add to the frying pan, let onions sweat for a few minutes.
- Chop 3 cloves of garlic and add to the onions.
- After adding the garlic, begin with the artichoke. Loosely chop the artichoke into preferable bite-sized pieces and add them to the pan.
- If you use fresh or canned artichoke (rather than frozen), wait about 3 minutes until adding them to the pan.
- Add roughly 2 containers (total 16 oz.) of any plant-based cream cheese.
- Next, add 1/2 cup plant-based shredded cheese and 1/4 cup unsweetened plant-based milk.
- Now, the spices! Add 1/4 cup nutritional yeast, 1/2 tsp. salt, 1/4 tsp. pepper, 1/2 tsp. garlic powder. Mix to combine.
- Occasionally stir the mixture and allow to cook on medium with the pan covered. (Approximately 10 minutes).
- While the mixture cooks, preheat the oven on low broil.
- After the mixture has cooked, we can add the spinach leaves.
- Remove the lid, turn the heat down to simmer, and add spinach leaves to pan and mix together.
- While the spinach cooks, create the breadcrumb mixture for on top.
Breading For Dip
- In a small bowl, add 1/4 cup breadcrumbs, 1/4 cup nutritional yeast, 1/4 tsp. salt, 1 tsp. onion powder, and 1 tsp. garlic powder.
- Combine ingredients in bowl, this is the breading topping for the dip.
- Now, use vegan butter to grease the glass casserole dish (8x4 dish).
- Carefully add (it’s hot) the vegan spinach artichoke mixture from the pan.
- Next, evenly sprinkle the breadcrumb mixture on top.
- Place the casserole in the oven for about 10-15 minutes or until the top is crisp and bubbling.
Make Roasted Garlic Bread
- To begin, cut the loaf of Italian bread lengthwise and width wise (not completely through, just sliced to create slits to pour garlic-butter mixture).
- Next, chop 3 garlic cloves.
- In a small pot, heat 4 tbsp. plant-based butter.
- Add chopped garlic and 1 tsp. Italian seasoning to pot.
- Allow mixture to cook for approximately 5 minutes or so, stirring occasionally.
- Once mixture is cooked, slowly pour onto the slitted Italian bread, allowing mixture to saturate the bread through the slits.
- Then, wrap the loaf of bread in aluminum foil, enclosing it fully.
- Place it in the oven for about 5 minutes or until golden brown.
- Now (after some cooling time), the garlic bread is ready to be dipped into the vegan spinach artichoke dip.
- Enjoy!