Roasted Artichoke & Spinach Dip
Roasted Artichoke & Spinach Dip
This extra creamy and delicious dip is promised to please any crowd. It’s made with just a few simple ingredients and can be made with either fresh or frozen spinach, whichever is easiest! The artichoke hearts get roasted for a bit to add texture and then added to the rest of the ingredients before baking up until hot and bubbly. There is enough to serve a crowd but the recipe can be halved for smaller gatherings. Everyone should have an awesome artichoke & spinach dip recipe on hand so hopefully this one becomes yours!
Serves a crowd!
Ingredients
16oz (454g) Simply V Plant Based Cream Cheese Bars at room temperature (or sub any plant based cream cheese)
10oz (284g) fresh Baby Spinach, roughly chopped
2 cans (28oz or 480g) Artichoke Hearts whole or quarters
1 medium (275g) Onion, diced
4 cloves Garlic minced
1 cup (100g) grated Vegan Parmesan
1 1/2 tsp (7.5g) Onion Salt
1 1/2 tsp (7.5g) dried Basil
1 1/2 tsp (7.5g) Garlic Powder
pinch of Red Chili Flakes
Salt & Pepper to taste
2 Tbsp (30ml) neutral Oil
Notes
Artichokes - You can use fresh artichokes instead of canned. You will need 3-4 medium artichokes. They will need to be cooked and peeled to get to the hearts.
Spinach - If you choose to use frozen chopped spinach, make sure it’s completely thawed first and squeezed to remove as much water as possible. You can place the thawed spinach in a clean kitchen towel and ring out the water.
Directions
1. Prepare the artichokes by draining them and cutting into halves if using whole hearts. Pat them dry and place them on a baking sheet. Lightly brush them with oil and season with salt & pepper. Bake at 400 for 20-25 minutes, flipping have way through. They should have some color when done. Set aside.
2. Heat 1 Tbsp of oil in a large pot on medium heat. Sauté the onions for 5-7 minutes or until translucent. Add in the minced garlic, red chili flakes, onion salt, garlic powder, basil and mix well. Season with a bit of salt & pepper.
3. Add in the spinach and mix well. Cook until the spinach begins to wilt, about 5-6 minutes.
4. Remove the pot from the heat and add in the Simply V plant based cream cheese and mix through. Then mix in the grated vegan parmesan until well incorporated. Taste for seasoning and adjust with salt & pepper if necessary.
5.Add the mixture to a baking dish and smooth out. Bake at 350 for 30-35 minutes or until golden and bubbly.
6. Serve hot with toasted bread, tortilla chips and fresh cut veggies.
