Important Update: My sister has informed me that this is “Spin Dip”. Carry on.
Spicy Spinach Artichoke Dip with Nayonaise
Hello, vegan specialty ingredient time! This Spicy Spinach Artichoke Dip is absolutely a guilty pleasure of a party treat. At my recent Double Dippin’ party, it was one of the first things I noticed polished off! (because I was stoked to make more room for more dips!)
It’s a combination of veganization and pine nut and nooch alteration of every single other artichoke and/or spinach dip that exists on the internet. Extra credit to my sister Jenny for insisting I add sour cream. She’s a pro on matters of spinach meets artichoke – even if she did ask me the recipe for “dip” in the same conversation. What dip? “The dip you eat at parties”…that turned into a conversation about how the classic American dip is soup packet + sour cream + mayonnaise + cheese, etc – this vegan version is as close as I’ll ever get!
Anyway, prior to this, the only other time I can recall eating artichoke dip was at Georgetown Liquor Company with my friends Vijjy and KJ in Seattle, which rules (just remember to say VEGAN). So does their dip. And my Class of 2000 of NW club.
Onto the super cheesy, somewhat spicy, packed with spinach artichoke dip:
Spicy Spinach Artichoke Dip with Nayonaise
Ingredients:
- 14 ounce jar of marinated artichokes, briefly rinsed
- 4 ounce can of diced green chilies (I used one from Trader Joe’s)
- 1 cup of Nayonaise* or other vegan mayo
- 1 cup of vegan parmesan (I used a blend of nutritional yeast and pine nuts)
- 1-2 cups of fresh baby spinach
- ½ cup of Tofutti Sour Cream or other vegan sour cream
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of miso (I used chickpea)
- Freshly ground black pepper
Optional: 1-2 cloves of garlic, because I simply can’t recall if I added them. It’s harder to imagine I didn’t.
Garnish: 2 tablespoons of pine nuts and a generous pinch of crushed red pepper flakes, added during the final 5 minutes of baking.
Directions:
- Preheat oven to 350F and lightly grease a casserole dish, such as an 8×4.
- Add all ingredients except for the spinach into a food processor. Pulse a few times, until well mixed.
- Add a bunch of spinach and puree. Add another and do the same until you’re done.
- Spoon into the casserole dish and bake for 20-25 minutes.
- Remove from oven and add garnishes, if using. Turn the heat to 425F and bake an additional 5 minutes.
- Serve with dipping items, such as baguette slices. Go. Party.
Pre-Baked
The party slowly begins…hundreds of more dips arrived, seriously. This is just the primary Savoury table.
*Thanks Nasoya!!
I love spinach artichoke styled dips. I made a vegan version for the last superbowl, and I loved it! Yours loks YUUUUUMMMY!
thanks!
Aww, <3 <3!!! And YUM!!!! I can't wait for the next NW class of 2000 reunion.
I thought of you the whole time I was making <3
Aw!! <3 <3 <3 is right!! The next NW class of 2000 reunion can't come quickly enough.
I can personally vouch for this particular dip. I would even eat it between two slices of bread and lettuce.
I just checked, Huxley is still wearing your sweater, sorry!
Spinach artichoke dip? I can’t remember that last time I had that, but I do remember that I used to love it! This recipe sounds delicious!!