This plant based spinach and artichoke dip was so delicious! I had to make it a couple times to get it just right, but overall it was a joy to taste test :). We have been binging out on Netflix and Amazon Prime lately (have you seen Alien Code?), so dips have been at the forefront. The first time I made this, it was not the right consistency, but practice makes perfect. When I made the first batch of plant based spinach artichoke dip, it didn’t last an hour.
I am on a mission to make healthier, meat-free versions of some of my favorite dishes. I have done quite a few so far: Cheesy Vegan Lasagna, Vegan Crab Cakes and Vegan Hamburger Helper. And today, I can add Spinach Artichoke Dip to my arsenal!
This dish yields two servings and my the recipe will help you to try to save some for another day (lol). I opted to use fresh spinach versus frozen because I wanted to try to keep as much of the nutrients in all ingredients as possible. It is cheaper to go with frozen, but I buy a large organic box of spinach every week and use it for many different things (breakfast sautéed side, lunch salad, side salad, green smoothie, green juices and etc).
I opted to use a cast-iron skillet. This used to be my grandmother’s; in total, I have four cast-iron skillets and they are used often! Anyway, check out the recipe below.
What should I make next?