No-Bake Spinach Artichoke Dip
Creamy spinach artichoke dip with all the flavor and fun of traditional recipes, but dairy-free and vegan.
Ingredients
- 1 10 oz pkg frozen chopped spinach leaves, thawed and water squeezed out
- 1 12 oz jar marinated baby artichoke hearts, drained and chopped
- 1 cup vegan mayonnaise such as Just Mayo or light mayonnaise
- ¼ cup vegan cream cheese such as Tofutti or soft Neufchatel
- 2 tsp Dijon mustard
- 1 Tbs finely diced pickled jalapeno
- 1 Tbs Italian flat-leaf parsley finely chopped
- 1 tsp dried minced onion
- 2 Tbs chopped pimento
- ¼ tsp kosher salt
- ¼ tsp garlic powder
- pinch fresh cracked pepper
Instructions
- Combine all the ingredients and put in the fridge to chill an hour or two. Serve in a bread bowl with the bread pieces. Alternatively, serve with crackers. Yields: 8 servings.
Notes
If you want options other than mine for mayo and cream cheese, a light or olive-oil based mayo and soft Neufchatel cheese (is dairy) would work for this recipe.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!