This post contains affiliate links. Read my disclosure policy here.
This Artichoke Spinach Dip is a lightened up version of the classic we all love. It’s creamy and it has lots of cheesy flavor from my favorite ingredient.
This post is sponsored by Frontier Co-op. All opinions are my own. This is a brand I trust and it helps me #cookwithpurpose
We’re right in the middle of summer and it’s hotter than hell around here. My body craves lighter food and really dislikes being in the kitchen too long. So, recipes like this lightened-up Artichoke Spinach Dip will keep my tummy happy and give me more time to enjoy the heat. 😉
Don’t get me wrong, I LOVE a super creamy, cheesy, loaded up dip like my Vegan Jalapeño Popper Dip, but it’s nice to have something lighter sometimes.
This recipe may be lightened up, but it’s not lacking in the flavor department. It’s just as tasty and satisfying as the classic, but it’s missing the heaviness that comes along with it.
So, if you need a quick snack or appetizer, that’s healthy and light, you may want to try this recipe. I make it often when we have company along with my Roasted Red Pepper Hummus. I get lots of compliments and recipe requests all the time. It’s a keeper!
It’s so easy to whip together and you can have it on your table in 25 minutes or less.
Where’s the cheese?
So, that’s where my favorite ingredient comes in. For the super cheesy flavor, I used Frontier Co-op Nutritional Yeast Flakes. In the vegan world, nutritional yeast is also known as nooch.
It’s a complete vegan miracle and adds a nice cheesy, nutty, flavor to many meals. It’s also rich in B vitamins, minerals, fiber, and protein. I’m a total addict and I sprinkle it on everything.
For the creamy texture, I used white beans and dairy-free yogurt instead of vegan cream cheese and vegan mayonnaise. This keeps the recipe low-fat, oil-free and guilt-free.
I use many of Frontier Co-op’s herbs and spices in my home already. It’s a company I know, love and trust. Their products are high-quality and always fresh tasting.
I was so happy to recently discover their Organic Red Chili Pepper Flakes. I’ve tried many other brands and they are seriously lacking heat. The Frontier Co-op’s brand is on point and adds the perfect amount of heat that I’m looking for. I will never try another brand now.
I also recently tried their nutritional yeast for the first time. It just hit the shelves in May of 2017. Some brands of nutritional yeast can leave a bitter aftertaste and that can ruin a recipe. The Frontier brand had a nice fresh smell and a cheesy taste. It worked perfectly in this Artichoke Spinach Dip and my Vegan Mac n Cheese.
Frontier Nutritional Yeast is a type of yeast called Saccharomyces cerevisiae, which is made from a single-celled organism and it’s grown on beet and cane molasses. After the yeast is harvested, it’s washed, pasteurized and heat-dried to deactivate the yeast.
I completely love Frontier Co-op’s herbs and spices. They are:
- Non-ETO (ethylene oxide)
- Certified kosher
Lightened-Up Artichoke Spinach Dip
It’s so simple to make:
- Roughly chop the spinach and artichokes
- Process the beans, yogurt, nutritional yeast, lemon juice, and seasonings
- Quickly wilt the spinach, then add the artichokes and the processed bean mixture
- Pour into an oven-safe serving dish and top with breadcrumbs
- Bake for 10 minutes
Alright, are you guys ready to get dippin’? Let’s do this!
I’d love to hear from you
If you make this Artichoke Spinach Dip, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Artichoke Spinach Dip
- 4 cups fresh spinach , rough chopped
- 1 can artichoke hearts , drained, rinsed and chopped (14-15 oz can)
- 1 can white beans drained and rinsed (15 oz can)
- 1/2 cup dairy-free yogurt , unsweetened
- 2 tablespoons lemon juice , freshly squeezed
- 1/4 cup Frontier Co-op Organic Nutritional Yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4-1/2 teaspoon crushed red chili pepper , optional
- 1 teaspoon salt , more to taste
- Fresh cracked pepper , to taste
- 1/3 cup panko bread crumbs (GF if preferred)
- Preheat oven to 400 F
- Add the beans, yogurt, lemon juice, nutritional yeast, garlic powder, onion powder, red chili pepper, salt and pepper to a food processor. Blend until smooth. Scrape down sides if needed. Set aside.
- Heat a large pan over medium heat. Add a small splash of water or vegetable broth. Add spinach and cook until it is just wilted (about 2-3 minutes). Add artichoke hearts and bean mixture. Stir to combine. Taste for seasoning and add as needed. Remove from heat.
- Pour mixture into an oven-safe serving dish. Top with breadcrumbs and place in oven. Bake for about 10 minutes, until breadcrumbs are golden brown. Let it cool for 5 minutes before serving. Serve with crusty bread, crackers or veggie sticks. Top with vegan parmesan if desired. Enjoy!