Creamy (Vegan) Spinach & Artichoke Dip
Prep time
Cook time
Total time
Author: Lauren Venosta
Recipe type: Snacks
Cuisine: Gluten-free, vegan, paleo, soy-free
Serves: 5 cups
Ingredients
- 1, 16-ounce bag frozen organic chopped spinach
- 1 can artichoke hearts, drained & chopped
- 1 onion, diced
- 1 Tbsp coconut oil
- ¾ cup nutritional yeast
- ¼ cup coconut flour
- 1 can full-fat coconut milk
- 1 cup water
- 1 Tbsp Dijon mustard
- 2 tsp Himalayan pink salt
- 1 tsp parsley flakes
- ½ tsp onion powder
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet, saute onions in coconut oil over medium heat until onions become translucent.
- Add frozen spinach and artichoke hearts until the spinach has defrosted and the water has evaporated.
- In a saucepan, add remaining ingredients and whisk until mixture begins to thicken slightly.
- Combine the onion, spinach, and artichoke mixture with the sauce mixture in a large oven safe casserole dish, mixing thoroughly.
- Bake for about 30-35 minutes until the top begins to bubble and starts to darken.
- Serve warm with veggies, Way Better Chips, Jacksons Honest Chips, or a dipping vessel of your choosing.
