Dips & Spreads
Spinach Artichoke Dip (Dairy-Free)
Squeezing every last drop of water out of thawed frozen spinach with your hands is what keeps this dip creamy and thick instead of turning into a watery, separated mess.
Ingredients
- 10 oz frozen spinach, thawed
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz dairy-free cream cheese, softened
- 1/4 cup dairy-free mayo
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- salt and pepper to taste
Method
- 1
Squeeze the thawed spinach firmly with your hands over the sink, wringing out as much water as possible, until it feels dry and compact — frozen spinach holds an enormous amount of water once thawed, and skipping this squeeze is the single most common reason spinach dips turn watery and separated instead of staying thick and creamy.
- 2
Preheat oven to 375°F.
- 3
Mix the squeezed-dry spinach, chopped artichoke hearts, softened dairy-free cream cheese, dairy-free mayo, nutritional yeast, garlic, salt, and pepper together until well combined.
- 4
Spread into a baking dish.
- 5
Bake 20-25 minutes until bubbly and lightly golden on top.