With A New Lemon, Basil, Sour Cream Base
This Vegan Easy Delicious Spinach Artichoke Dip is popping with a rich Italian creamy lemon sauce. This dip goes with so many crackers, chips and vegetables. It is so quick and easy to make on the spur of the moment. Perfect for dinner gatherings, weekend snacks and parties. Especially the Super Bowl and Holiday parties! You can make this ahead of time to bake later. Serve it hot!
A Little History And Nutrition Of Spinach Artichoke Dip
There are no true details or recipes of where the origins of spinach artichoke dip actually came from. Although, it became a craze after World War II. Soldiers came back from Europe wanting the familiar flavor combinations they experienced in Europe. This is how the mingling of spinach, artichoke, lemons, parmesan cheese, olive oil and garlic was created. All blended and baked together into todays scrumptious dips and served with crusty bread.
Artichokes first thought to have come from the Mediterranean and North Africa. Back then people only ate the young leaves instead of harvesting and eating the immature flower heads. The first recordings of anyone eating the flower heads was in 1400 in Italy.
Today artichokes are eaten on a regular bases and are very good for you. They are loaded with protein and calcium for our bones. Plus, they reduce nausea, spasms, protect the liver, help reduce high levels of cholesterol and helps relieve gas. Maybe these artichokes were a good thing to eat when soldiers and people traveled by sea.
I just know that we are all grateful for the discovery of artichokes. Spinach artichoke dip has become so popular it is a regular at Holiday parties. I look forward to trying a variety of different recipes, but I hope you enjoy this new version I created for you today.
Alternative Ingredients From Old Tradition, For Vegan Easy Delicious Spinach Artichoke Dip
I know we all love the old traditional spinach artichoke dip, but I made some changes. First, I eliminated the cream cheese all together because I wanted this recipe to really bring out the lemon flavor and tang of the sour cream. It really did and I love the new variety of flavor.
Second, I used marinated artichoke hearts instead of plan canned artichoke hearts. This really added some extra flavor with a small zip of Italian flavor and tang. So I enhanced it with some extra basil.
Third I used nutritional yeast to give it that real cheesy flavor and left out the vegan parmesan cheese. Although, that is all optional and you can add the parmesan cheese if you wish. I leave it as an option in the recipe.
How To Make Vegan Easy Delicious Spinach Artichoke Dip
This is really a one skillet recipe and I recommend trying Lodge cast iron skillets. They are American made and come already cured and ready for cooking. If it doesn’t say Lodge on the handle it is not a true American made.
Heat the skillet on medium heat and add the olive oil, vegan butter and red pepper flakes. Add the chopped onions (or two scallions) and minced garlic. Cook for about two minutes or until the onions are clear looking. If it is getting light brown turn down the heat. You don’t want to burn it.
Add the rest of the ingredients and stir all together with a large wooden spoon. Put it in the oven at 350 degrees and bake for 15 to 20 minutes or until it is hot and bubbly. Serve hot out of the oven.
What To Use As Dippers In Spinach Artichoke Dip
When I serve this dip I serve it with the traditional toasted or crusty bread for dipping. But, Now there are so many choices. I like tortilla chips, my Three Easy Inexpensive Homemade Olive Oil Crackers, rice crackers, bread sticks, naan bread, pita chips or sliced veggies, especially celery sticks. My favorite is a homemade round bread bowl with torn out pieces of bread to use for dipping.
I’m sure you will come up with your own that you will love to use for dipping. I hope you like this Vegan Easy Delicious Spinach Artichoke Dip as much as we do. Enjoy!
More Recipes You May Like:Print
Loving this Vegan Easy Delicious Spinach Artichoke Dip. It is a classic dip with some new twists of marinated artichokes, lemon and basil. Adding a little more of an Italian Flare. Only this time adding more sour cream instead of cream cheese. Giving it a little more zip. Perfect to make ahead of time or to whip up in minutes. Serve at your next dinner party, Holiday or of course the Super Bowl. Serve hot out of the oven with your favorite crunchy bread or tortilla chips. Enjoy!
Vegan Spinach Artichoke Dip
- 1 Tbsp Olive Oil
- 1 Tbsp Vegan Butter
- 1/4 tsp Hot Pepper Flakes
- 1/2 of Small Onion or 2 Scallions, chopped small
- 4 cloves of Garlic, minced
- 10 oz. of Spinach
- 16oz. Vegan Sour Cream
- 1/3 cup Vegan Mayonnaise
- 1 14oz. can of Marinated Artichoke Hearts, chopped
- 1/4 cup of Nutritional Yeast or Vegan Parmesan Cheese
- 1/2 tsp dried Basil
- 1/4 tsp Black Pepper
- 1/4 tsp Sea Salt
- 1 Tbsp Fresh Lemon Juice
- 2 Tbsp Corn Starch or Arrowroot
Vegan Spinach Artichoke Dip
- Pre-heat oven to 350 degrees
- Heat cast iron skillet ( American made Lodge Cast Iron Skillets) on medium heat. Add the olive oil, vegan butter and hot pepper flakes. Sauté until the onions are glassy. Add the spinach with one large handful at a time. Cook until the greens at wilted.
- Add the rest of the ingredients except the fresh lemon juice and the corn starch or arrowroot.
- In a small bowl mix together the lemon juice and corn starch or arrowroot until it is mingled. If it is too thick add a little water.
- Pour the mixture into the skillet and mix together well with a large wooden spoon.
- Put into the pre-heated oven for 15 to 20 minutes or until the dip is hot and bubbly. Serve the dip hot with your favorite crusty bread or tortilla chips.
You can pre make this dip a day ahead of time. Cover with plastic wrap and place in the refrigerator. Take out of the refrigerator 30 minutes before baking to return to room temperature.
Reheat the dip in the microwave in a microwavable safe bowl and place a wet paper towel over it. Heat for 30 second intervals until it is throughly heated.
Keywords: appetizer, Christmas, Thanksgiving, New Years Eve, Easter, Valentine’s Day, Super Bowl,