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spinach and artichoke dip with jalapeños

Vegan Spinach and Artichoke Dip with Jalapeños

MN Veg Head
No mayo, no cream cheese, no sour cream, NO PROBLEM! This healthier VEGAN spinach and artichoke dip with jalapeños is still super creamy, cheesy, garlicky, and insanely delicious!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Course Appetizer
Cuisine American
Servings 10 People
Calories 197 kcal

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!

Nutrition

Calories: 197kcalCarbohydrates: 24gProtein: 5gFat: 9gSaturated Fat: 3gSodium: 725mgPotassium: 942mgFiber: 3gSugar: 9gVitamin A: 3597IUVitamin C: 6mgCalcium: 170mgIron: 2mg
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