Plant-Based “Cheesy” Spinach Artichoke Dip
It’s that time of the year where I feel like I am serving and making some sort of dip constantly. It is not even halfway through football season and I feel like I am running out of dip recipes. This Plant-Based “Cheesy” Spinach Artichoke Dip is my new favorite dip to make, and it has all my guests wanting more.
To make this party dip you cook the shallots in a skillet for 4 minutes and then add the garlic, spinach, and artichokes and cook for 5 minutes. Once the spinach is wilted turn off the heat and stir in the House Party Cheesy Dip. Then add the breadcrumbs and dairy-free Parmesan on top and bake in the oven for 5-8 minutes. I like serving this dip with crackers or veggies as a healthier option.
Serve for your next football watch party. It is sure to be a touchdown for your guest!
Get more dip recipes here.
Plant-Based “Cheesy” Spinach Artichoke Dip
Ingredients
- 1 tablespoon olive oil
- 1 large or two small shallots , finely diced
- 3 garlic cloves , minced
- 4 cups baby spinach
- 14 ounces can artichoke hearts, drained and chopped
- 12 ounces jar House Party Cheesy Dip
- ¼ cup vegan gluten-free breadcrumbs
- 2 tablespoons dairy-free Parmesan cheese
Instructions
- Preheat oven to 375°F.
- Heat oil in a medium oven-proof skillet over medium high heat. Add the shallot and cook until softened, about 4 minutes. Add the garlic and cook, stirring, for 3 seconds. Add the spinach and artichoke hearts and cook for 4–5 minutes until the spinach is wilted. Turn off the heat and stir in the House Party Cheesy Dip.
- Combine the breadcrumbs and dairy free Parmesan and sprinkle over the top. Bake for 5–8 minutes or until hot. Do not over-bake.
- Serve with tortilla chips, crudites, crackers…
Nutrition
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
