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Spinach Artichoke Dip

Spinach Artichoke Dip

What is my favorite dip? Spinach Artichoke Dip. Hands down. I love things that make my taste buds sing and this dip does it every…single…time. There is one dip that comes close, but it’s not near as healthy (buffalo ranch dip).  And you know what? I’ll add that dip at some point, I promise! 

For the longest time, I thought this dip couldn’t be good, because the only spinach I ever had growing up came out of a can. Believe me, it wasn’t very appetizing. We always had turnip greens or cabbage or collards as greens in my household from the gardens we had. So buying spinach was a luxury and for some reason it was never planted. And I had no freakin’ clue what artichokes were. 

Fast forward to adult life and the fact that I’m a foodie – I HAD to try it at a restaurant. I LOVED it. So I had to go grab a recipe book – because Google wasn’t thing and find this recipe. Then, I had to find the ingredients I wanted. Because per the Rules for Recipes that I subscribe to – I could change stuff in those other recipes and enjoy. So I did. I add tomatoes and sometimes, I’ll even add jalapenos! 

And then I decided on a vegetable based diet. Well, I can’t live without the dips I love, so time to vegan-ize it.  To that end, I made sure to actually write down what I used this time and I’m sharing it. Now remember, you can modify it as you wish.

Spinach Artichoke Dip

Spinach Artichoke Dip

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Author: Rachel Adams

Ingredients

  • 1 - 2 green onions
  • 1 roma tomato chopped
  • ¾ cup chopped artichoke hearts
  • ½ cup fresh spinach chopped you can substitute frozen
  • ½ cup vegan cream cheese I use Tofutti
  • ¼ cup vegan sour cream I use Tofutti
  • ¼ cup vegan mayo I use Veganaise
  • ½ tablespoon of minced garlic
  • ¼ cup vegan Parmesan if you have it or want it
  • cup chopped jalapeno if you have it or want it
  • Add salt substitute and Black Pepper to taste

Instructions

  • Once your ingredients are prepared, put the artichoke, spinach, tomato, the bottoms of the green onions (all chopped) into a heated pan (medium) with two tablespoons olive oil. Let it cook until the spinach is wilted - add the garlic, salt substitute, and pepper. Mix that up and let it cook for another couple of minutes. Last, add the sour cream, cream cheese, and vegan mayo.

    You want the mixture to be a dip - well mixed and liquidy. At this point, if you want to add vegan Parmesan cheese, go for it!

Now, you can just eat it like this, but if you want to be fancy, you can put it in an oven crock, add the green pieces of the green onion, and put it in the broiler to brown.  Either way, it’s going to be delicious with crackers, toasted baguette, or chips.

MADE ANY OF THESE RECIPES?
I’d love to see what you whipped up! Post it on Facebook or Instagram and tag @noobcuisine or use the hashtag #noobcuisine!

I have no idea what I’m doing. There. I got that out of the way. When it comes to cooking, I have no idea what I’m doing - EXCEPT… that I was taught by my mama, my nanny, my granny, and my aunts how to make the basics, very Southern style (Southern U.S./ Heart of Dixie style). I also have learned to handle things on my own, from how to eat on a tight budget when we were a struggling family, to how to spoil myself with the fanciest of dishes when I could afford it. I love food, and because I was so limited when it came to food preparation and design as a child and young woman, I love to explore new options as a middle-aged mother. So, if you were looking for a food expert - sorry. But if you prefer a practical person who admits she’s been a noob to cooking and has learned from good people and through trial and error? I’m here for ya!

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About Noob Cuisine

We are James and Rachel Adams. Welcome to our happy space. We have always been foodies at heart so we created this blog to share our love of food with you and hopefully inspire fellow noob cooks to pick up that spatula and make something amazing.

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