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Vegan Spinach and Artichoke Dip By Vegan Recipes [11 more lists]
With everyone going green these days, it's hard to argue with a dip like this. Whether you're hosting a Super Bowl extravaganza or cuddling up to a movie, this dip has no trouble finding friends.
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Spinach and Artichoke Dip
What you'll need:
3 tablespoons vegan butter
4 tablespoons all-purpose flour
2 cups plain soy milk
3/4 teaspoon salt
1/4 teaspoon black pepper
pinch ground nutmeg
touch of hot-pepper sauce
3 cloves garlic
2 14 oz. cans artichoke hearts, (drain less for more flavor, if desired)
1 10 oz. package frozen spinach, thawed and drained
Directions:
Melt vegan butter in a medium-sized saucepan. Whisk in flour; cook over medium heat for 1 minute.
Slowly whisk in soymilk.
Add salt, pepper, nutmeg, and hot-pepper sauce. Cook until mixture is very thick. Let cool, stirring occasionally.
Heat oven to 350 degrees Fahrenheit.
Pulse garlic, artichoke hearts, and spinach in a blender or food processor until desired consistency (for more texture, leave a portion of artichokes whole) Stir into cooled soymilk mixture.
Bake for 20-25 minutes.
OPTIONAL: Add 2 cups of your favorite soy cheese to the mixture when you combine the artichoke and soymilk mixtures, then sprinkle 3 tablespoons of it over the top before baking.
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