i looked up so many spinach and artichoke dip recipes and just could not find what i wanted. i didn’t want low-fat, i didn’t want a complex multi-day cashew soaking process, and i didn’t want fake cheese. i ended up just throwing some ingredients together and wound up with a simple, delicious, and satisfying dip that was exactly what my friends and i were craving for our superbowl-themed movie watching party.
1 bag washed fresh spinach OR 1 package frozen spinach, thawed and drained
1 can artichoke hearts packed in water
2 cloves garlic, fresh
about 1/4 cup vegan mayonnaise
about 1/4 cup vegan sour cream
about 1 tsp paprika
salt and pepper to taste
one round loaf of bread, any kind you like (optional)
preheat oven to 350f if you will be eating this right away.
if you are using fresh spinach, throw it into a dry skillet heated to medium-low and let the water steam off until it wilts. press the spinach up against the side of the pan to release the water and allow it to steam off. if you are using frozen spinach, thaw it and drain it well.
combine all ingredients in a food processor and process til blended. if you don’t have a food processor, mince everything and mix it well.
using a bread knife, cut a circle around the top of the bread and hollow it out. chop the hollowed bread into cubes. place the bread bowl and cubes on a baking sheet and fill the bowl with the mixed dip. bake for 15-25 minutes based on how hungry you are.
for a gluten-free dip, bake it in a small baking dish or large ramekin and use tortilla chips.
i can’t believe this is all i did. i don’t normally have vegan sour cream in the house but someone left some in my fridge from a cookoff recently. and i DO always have vegan mayonnaise and so should you because it’s the best. vegenaise specifically.