Vegan Spinach Artichoke Dip

Peanut butter and chocolate. Pineapple and coconut. Apple and cinnamon. There are certain foods that work so well together, one wonders why they would ever be eaten alone. I have, for quite some time, included spinach and artichoke on my personal list of such food pairings. What two vegetables are more addictive together than spinach and artichoke, mixed in a creamy, smooth dip? It’s a shame, then, that since giving up dairy, most restaurant offerings of this dip are now off-limits for me. Luckily, I’ve discovered a more than serviceable — an actually addictive — recipe to keep my cravings satisfied.

A while back, I created a recipe for hot spinach artichoke dip using vegenaise and thickened soy milk. I really loved the recipe, but I found that the results were somewhat inconsistent. Sometimes it would be thick and creamy, other times thin. But the days of inconsistency are over. This dip knocks it out of the park every time. For good results, though, I do not recommend heating this one, which will affect the consistency of the beans in the dip. I still use vegenaise in this recipe, which is made using organic ingredients, and unparalleled in the flavor and texture it adds to the dip.

This is also a great option for a low fat, lower-calorie spinach artichoke dip. You’re eating vegetables, after all. Might as well make everything else a little healthier as well. I also noticed, after creating this recipe, that there is a similar Moosewood recipe out there from their low-fat cookbook. I’ve declared my love for Moosewood on this blog before, so I’d be interested to see how their recipe compares.

Vegan Spinach Artichoke Dip:

1 15-oz. can cannellini beans

1/3 cup vegenaise

3 tablespoons lemon juice

3 scallions, roughly chopped, green part removed

1 teaspoon sea salt

1 14-oz. can artichoke hearts

3 cups baby spinach, loosely packed

Directions:

1. Using the sharp blade of a food processor, blend beans, vegenaise, lemon juice, scallions and salt until smooth.

2. Add spinach and artichoke and pulse, 10-15 times, or until dip reaches desired consistency.

3. Enjoy. Serve with vegetables or tortillas chips or spread over gluten-free bread.

On a final note, this dip got the seal of approval from Gennaro, who dislikes spinach, let alone spinach blended into a dip. When he said he really liked it, that’s when I knew it was good.

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