I don’t really miss a whole lot of restaurant fare since I’ve become a vegan. I’ve just kind of accepted that there will be certain foods that someone who doesn’t eat animal products won’t eat again, namely anything meaty or creamy. But part of the fun of this new lifestyle is to challenge myself to recreate dishes that I thought would be off limits.
One of my favorite restaurant appetizers used to be Spinach Artichoke Dip that we’d order at chain restaurants like Applebee’s or Red Robin. What’s not to love about a creamy, hot dip served with tortilla chips? And anything with spinach in it is automatically healthy, right? I was so excited to create this version of my favorite appetizer. Served with chips or vegetable crudites, it’s perfect for your next party! You are on your own when it comes to the Bloomin’ Onion, though.
Vegan Spinach Artichoke Dip
- 8 oz. frozen spinach, defrosted and squeezed dry
- 14 oz. jar of artichoke hearts in water
- 4 oz. Tofutti vegan cream cheese
- 2 T. Veganaise
- 1 T. lemon juice
- 2 cloves of garlic
- salt and pepper
- 2 t. chopped basil
- 1 T. nutritional yeast
- 1/4 c. vegan whole grain cracker or bread crumbs (I used Back to Nature “Buttery Rounds”)
Preheat oven to 375. Combine all ingredients except cracker/bread crumbs and mix well.
Put into a greased casserole dish and top with cracker crumbs.
Bake for 25 minutes.
