Vegan Spinach Artichoke Dip
This ultra creamy Vegan Spinach Artichoke Dip is forever a crowd-pleaser! Rich and cheesy, with a pop of zesty lemon and a touch of heat from chili flakes, just one bite will have you downright addicted! And the best part? It's just as delicious served cold or at room temperature as it is hot and bubbly right outta the oven!
Ingredients
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 12-ounce jar of roasted red peppers, drained and diced
- 1 cup diced shallot about 1 large shallot
- 10 cloves fresh minced garlic
- 1 ½ teaspoons garlic powder
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon chili pepper flakes
- ½ teaspoon fresh ground black pepper plus more to taste
- Lemon zest from 1 large lemon
- 12 ounces fresh spinach roughly chopped
- 12 ounces room temperature vegan cream cheese
- 1/3 cup vegan mayonnaise
- 1 cup vegan parmesan shreds divided
- ¾ cup vegan mozzarella shreds
- 1 14-ounce can quartered artichoke hearts, drained, and roughly chopped
- 3 tablespoons fresh lemon juice
For Serving:
- Pita chips
- Toasted Baguette slices
- Veggies
Instructions
- Preheat oven to 375°F.
- Heat the oil in a large sauté pan over medium heat. Once the oil is hot, add the roasted red peppers and shallot, and cook, stirring often, until the shallot is translucent, 2 to 3 minutes.
- Add the garlic and season with the salt, chili flakes, pepper, and lemon zest. Continue to cook while stirring, until the garlic is fragrant, 2 to 3 more minutes.
- Working in batches, add the spinach into the sauté pan. Continue to cook while mixing, until the spinach is wilted. Keep adding portions of spinach in batches until all the spinach has been added into the pan and cooked down. Most of the moisture should have cooked out of the spinach as well.
- Reduce the heat to low and pour in the cream cheese and mayonnaise, stirring to combine. Sprinkle in the mozzarella and ½ cup parmesan and stir until most of the residual heat melts the cheeses. Last, mix in the artichoke hearts and lemon juice, and mix once more to combine.
- Transfer the dip to a prepared 8x11-inch baking dish and top with the remaining ½ cup parmesan cheese. Cover tightly with foil and bake in the preheated oven until the cheese on top has melted, 25-30 minutes. Remove the foil and bake until bubbly and golden-brown, another 10 to 15 minutes.
- Serve with chips, toasted bread, and veggies. Enjoy!
Tried this recipe?Let us know how it was!