If you’re looking for a healthier spinach and artichoke dip, look no further! This easy one-skillet VEGAN SPINACH AND ARTICHOKE DIP with JALAPEÑOS (or without, it’s up to you) is where it’s at!!! And SURPRISE! There’s NO sour cream, NO cream cheese, and NO mayonnaise. But don’t worry, it’s still super creamy, cheesy, garlicky, and insanely delicious.
The Secret Ingredient in this Vegan Spinach and Artichoke Dip…
HEARTS OF PALM!!
Who would have thought to put hearts of palm in a spinach dip? However, when blended with cashews and vegetable stock, you get an ultra creamy, mild, somewhat nutty base for this one-skillet dip. Hearts of palm are low in calories and fat and they’re cholesterol free making them a healthier swap for sour cream, cream cheese, and mayo. These little guys are also rich in zinc, potassium, and Vitamin C.
What do Hearts of Palm Taste Like?
Hearts of Palm are known to have a delicate, slightly nutty flavor. Some compare them to artichoke hearts or water chestnuts and their appearance is similar to a thicker, white asparagus spear minus the tips. Their texture is both creamy and slightly crunchy (depending on the brand) making them adaptable to a variety of dishes. More information about hearts of palm here.
Here’s another recipe using hearts of palm: CREAMY VEGAN SEAFOOD ENCHILADAS
HOW TO MAKE THIS EASY SKILLET SPINACH AND ARTICHOKE DIP
- Start by chopping the shallot and garlic
- Sauté the shallot and garlic in vegan butter for a few minutes
- Blend together the drained hearts of palm, cashews, and vegetable stock until creamy
- Chop the spinach and artichoke hearts
- Add the creamy sauce, spinach, artichokes, can of jalapeños, and vegan parmesan to the skillet and stir to combine.
- Top with mozzarella
- Transfer to 350°F oven and bake for 30 minutes
- Broil for 3-5 minutes
- Sprinkle a little paprika on top for color
- Serve hot right out of the skillet with crackers, pita chips, tortilla chips, grilled baguette, or veggies
Change it up! Spinach and Artichoke Dip Variations:
- Add water chestnuts for a little crunch
- Use kale instead of spinach
- Use fresh spinach instead of frozen
- For more protein, add a small block of Silken tofu or some hummus
- Roasted poblano and diced green chiles…for a twist
- Add coconut bacon to the top
- Stir in some avocado or guacamole
- Throw in some green olives
- Top with tofu feta
Vegan Spinach and Artichoke Dip with Jalapeños
Ingredients
- 1 tablespoon Vegan Butter
- 1 Shallot Chopped
- 4 Garlic Cloves Chopped
- 14 Ounces Hearts of Palm Drained
- ½ Cup Cashews
- 1 Cup Vegetable Stock
- 10 Ounces Frozen Spinach Thaw, squeeze to drain excess liquid, and chop
- 14 Ounces Artichoke Hearts Drained and chopped
- 4 Ounces Diced Jalapeños
- 4 Ounces Vegan Parmesan
- 1 Cup Vegan Mozzarella
Instructions
- Preheat oven to 350°F
- Add chopped shallot and garlic to vegan butter in cast-iron skillet and sauté for a few minutes
- Blend drained hearts of palm, cashews, and vegetable stock in blender until creamy for at least 1-2 minutes
- Pour creamy sauce into skillet with shallots and garlic and add chopped spinach, artichokes, diced jalapeños and parmesan. Stir to combine
- Top with mozzarella
- Transfer to oven and bake for 30 minutes, uncovered
- Broil for an additional 3-5 minutes
- Sprinkle on some paprika and serve right out of the skillet with grilled baguette, crackers, pita chips, tortilla chips, or veggies!
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