Spinach and Artichoke Dip: A Vegan Christmas Classic
My Favorite Vegan Recipes!
Looking for a festive appetizer to wow your guests this Christmas? This vegan spinach and artichoke dip is a showstopper—rich, creamy, and bursting with flavors that capture the warmth and joy of the season. Perfect as a starter for a cozy family gathering or a crowd-pleaser at a grand holiday party, this dish combines indulgent textures with wholesome ingredients, making it a guilt-free treat for all. Serve it with an assortment of dippers, and watch as it becomes the star of your Christmas spread, delighting vegans and non-vegans alike!
Ingredients
For the Base:
1 ½ cups raw cashews (soaked in hot water for 15 minutes) OR 1 cup vegan cream cheese
1 ½ cups unsweetened plant-based milk (almond, oat, or soy)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt (adjust to taste)
For the Mix-Ins:
1 tablespoon olive oil or vegan butter
3 cups fresh spinach, chopped (or 1 ½ cups frozen spinach, thawed and drained)
1 cup canned artichoke hearts, chopped
½ cup diced onion
2 garlic cloves, minced
½ teaspoon red pepper flakes (optional, for a kick)
For the Topping:
¼ cup vegan mozzarella or Parmesan (optional but recommended)
1 tablespoon breadcrumbs (optional, for a crunchy finish)
Instructions
Prepare the Base:
If using cashews, drain and rinse them. Blend the cashews (or vegan cream cheese) with plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, paprika, and salt until smooth and creamy. Set aside.
Cook the Mix-Ins:
Heat olive oil or vegan butter in a skillet over medium heat. Sauté the onion until translucent (about 3 minutes). Add garlic and cook for another minute.
Stir in the spinach and cook until wilted (or thawed and warmed if using frozen spinach). Add the artichoke hearts and red pepper flakes (if using), cooking for 2-3 more minutes.
Combine and Heat:
Reduce heat to low and pour the creamy base over the spinach-artichoke mixture. Stir well to combine and let it simmer for 3-4 minutes until warmed through and thickened slightly. Adjust seasoning if needed.
Optional Baking Step:
Transfer the mixture to an oven-safe dish, sprinkle vegan cheese and breadcrumbs on top, and broil on high for 3-5 minutes until golden and bubbly.
Serve:
Serve warm with crackers, toasted baguette slices, tortilla chips, or fresh veggies for dipping.
Tips
Make Ahead: Prepare the dip a day in advance and bake right before serving.
Variations: Add diced jalapeños for a spicy twist or sun-dried tomatoes for extra flavor.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Enjoy this creamy, dreamy dip that’s sure to impress vegans and non-vegans alike! 🌱
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General Resources
Books:
Dominion: The Power of Animals in Nature and in Our Imagination by Matthew Scully
Animal Liberation by Peter Singer
Eating Animals by Jonathan Safran Foer
A Billion Hungry Mouths: Feeding the World Without Consuming the Planet by Colin Tudge
Websites and organizations:
Documentaries:
Articles:
"The Case for Animal Rights" by Tom Regan
‘‘Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism’’ by Melanie Joy
‘‘Animal Rights: The Abolitionist Approach’’ by Gary L. Francione
‘‘Fellow Creatures: Our Obligations to the Other Animals’’ by Christine Korsgaard
Seeds of Compassion: Finding Jesus Christ in a Vegan World by Michael Corthell
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The information on this vegan/plant-based blog is for general informational purposes only. It is not intended as legal, medical, or professional advice. Readers should consult with appropriate professionals for specific advice tailored to their situation. The blog owner is not responsible for any reliance on the information herein.