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Great for parties and game-day snacks, this dairy-free spinach and artichoke dip has a delightfully creamy yet light taste and texture. Serve with crudité or baked chips.

dairy-free spinach and artichoke dip

Ingredients

  • 1¼ cups unsweetened, unflavored plant milk
  • 3 tablespoons all-purpose or oat flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 2 cups finely chopped spinach (fresh, or frozen and thawed)
  • 1 (14-ounce) can artichoke hearts, drained and finely chopped (1½ cups)
  • Sea salt
  • Freshly ground black pepper

Instructions

  1. Combine the plant milk, flour, onion powder, garlic powder, and lemon juice in a saucepan. Bring to a boil, then simmer for 5 to 7 minutes, stirring frequently, until the sauce thickens to a spreadable consistency.
  2. Add the spinach and artichoke hearts. Mix well, then season with salt and pepper to taste. Cook for 2 minutes more, until the spinach has wilted. Add 1 to 2 tablespoons of water if the sauce gets too thick.
  3. Let the dip cool completely.
  4. Serve the dip warm or cold with the baguette, tortilla chips, or pita chips.
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Comments (11)

(3.67 from 3 votes)
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Teri of NC3 months ago
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I loved this! I spread it on slices of French bread, and it was kind of like eating pizza!

Gwendolyn Robinson5 months ago
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I love spinach and artichoke. I had to add a bit of my ranch seasoning to the dip & it made it pop! A tsp. of coconut aminos and no more salt was needed!

Susan5 months ago
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A good base, but very bland and with no depth of flavor. More salt? Paprika?

Donatta Dick5 months ago
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Just wondering why none of the recipes from FOK have calorie counts?

Ann H5 months ago
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If you eat a healthy diet, there will never be a need for a calorie count.

Amy Chamberlin5 months ago
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Is there a nutritional breakdown?

Sally5 months ago
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Very happy with this recipe! You get the taste of spinach and artichoke without all the heavy mayo and cream, will definitely make this again!

Marilyn5 months ago
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BTW what is plant milk? Does that include almond milk, oat milk or cashew milk. TIA

Sally5 months ago
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Any of those will work. I use unsweetened almond milk but have used oat and cashew milk in other recipes, enjoy!

Julie5 months ago
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My favorite favorite favorite!!! Delicious

Brenda Holder5 months ago
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Yum

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Dairy-Free Spinach and Artichoke Dip

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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