Extra Cheesy Vegan Spinach Dip
One of the many foodie eats I thought I would have to leave behind was restaurant style extra cheesy vegan spinach dip! So glad I discover this “cheesy sauce” recipe that’s so good, you won’t believe it’s vegan!
This recipe calls for 2 to 3 bags of spinach, a jar of artichokes, a variety of vegan cheeses & sour cream, vegetable broth, sweet peppers, sun-dried tomatoes, garlic and spices. The key is to add ingredients in increments to ensure everything is cooked to a tender creamy goodness.
Another thing to note is your choice of cheeses. I like to use a variety of 2-3 sometimes 4; even though they are the same type they tend to have a slight different taste and melt differently. But it’s really up to you and your taste buds! For this recipe, I used The Original Almond Mozzarella Style by Lisanatti Foods, Simple Truth’s Parmesan style cheez and their mozzarella as well. I also used Kite Hill’s Ricotta cheese which is a new brand for me but is so yummy I’ll be using it in my next Lasagna!
When it comes to the sauce, I use vegetable broth and the liquid from both the artichokes and sun-dried tomatoes. Previously, I used cashew milk which is also fine, but since I’ve been transitioning to a high-raw diet, I’ve been trying to avoid too many processed foods that score too low on the Yuka app. Since the cheeses scored relatively low, I opted in for the vegetable broth instead.
Extra Cheesy Vegan Spinach Dip Recipe
Extra Cheesy Vegan Spinach DipCourse: Snacks, DinnerCuisine: AmericanDifficulty: Easy
2 bags of spinach or 1 box and a half
7-8 sweet pepper (medley bag)
1 tablespoon of fresh or mince garlic in jar
1 jar of artichokes
1/4 cup of sun-dried tomatoes
1 cup of Simply Truth mozzarella shreds
1/4 cup of Tofutti
1/4 cup of Almond mozzarella
1/4 cup of Kite Hill Ricotta
2 tablespoons of Simply Truth Parmesan
1/2 to 1 cup vegetable broth
- Prep by slicing 7-8 large sweet peppers. You will be adding them in the next step.
- Turn skillet on medium high add artichokes including liquid. I suggest chopping the artichokes down with a pair of kitchen scissors so they cook thoroughly and mix well with the other ingredients. Then add sweet peppers.
- Add garlic and a teaspoon of Cajun spice or salt and pepper (optional).
- Add sun-dried tomatoes, turn heat down to medium low and cook for about 5-7 minutes stirring occasionally.
- Once the liquids starts to cook through, add in the vegetable broth and spinach little by little allowing it to cook down just enough to add more without over filling. Cover and let it cook down then repeat steps until all is placed in skillet.
- Next add in cheeses and Tofutti and mix until completely melted.
- Turn on low and replace cover and let simmer for an additional 3-5 minutes.
- Turn of skillet and ready to eat or you can top off with some additional cheese and place in an oven safe pan for additional 7 minutes or until cheese has charred.
See it in action here!
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