Non-Dairy Spinach Artichoke Dip
Smgross1947
This is my take on the classic – non-dairy spinach artichoke dip! My best friend asks me to make this every year for his birthday. I’ve done quite a bit of testing to get just the right combination of flavors for this non-dairy spinach and artichoke dip. It has the right mix of vegan, goat, and sheep’s cheeses to mimic the flavor of the one I grew up with. The dip is super easy to make, with minimal prep work, and is great to scale up for parties!
Recipe Notes:
The main way to finish this is in the oven. Alternatively, you could prep all the ingredients in advance and store them in the fridge overnight. When you’re ready, slowly bring everything back to temperature on LOW in a crockpot for a few hours. For another one of my favorite dip recipes, check out the link here for our Cheesy BBQ Pulled Pork Dip.
Recipe notes:
- For the goat’s cheddar, I used the La Clare Farm brand. An example of the package is here – you can usually find it at Whole Foods, Publix, Ingles, etc. Check your local grocery store for this or another similar size!
- Both the Miyoko’s Creamery Mozzarella Cheese Ball (which can be found at Walmart) and the manchego cheese need to be grated into the non-dairy spinach artichoke dip. If you can’t use/find the Miyokos or sheep’s milk cheese, sub it out with:
- VioLife’s Just Like Parmesan
- Field Roast/Chao Creamery Mozzarella shreds
- Violife Just Like Mozzarella Shreds (also found at Walmart)
- Prep Time: 15m
- Cook Time: 35m
- Total Time: 50m
- Serves: 4 people
- Yield: 2-4 cups
- Category: Appetizers, Dips, & Spreads
Ingredients
- 3 Cloves garlic, grated
- 1 tsp. Sea Salt
- 1 tsp. Cracked Black Pepper
- 1 tsp. Olive oil
- 8 oz Goat cheese log, softened (1 cup)
- 2 oz LaClare Farm goat cheddar cheese block, shredded (1/2 cup)
- 2 oz Manchego cheese, shredded (1/2 cup)
- 2 oz Miyoko's Creamery Cashew Milk Mozzarella Cheese Ball, shredded (1/2 cup)
- 1/4 c Almond-milk yogurt, unsweetened and unflavored (one package)
- 14 oz Artichoke hearts (one can), drained
- 1 c Spinach, finely chopped
- 1 tsp. Dried basil
- 1/2 tsp. Crushed red pepper
Instructions
- Start by preheating the oven to 350*F. Spray an oven safe baking dish with Pam (or other non-stick spray) to prevent the dip from sticking during baking.
- In a small saute pan, coat the bottom with about 1 tsp. of olive oil and grate the three peeled cloves of garlic into the pan using a micro-plane grater (or the smallest holes on a box grater). Saute on low heat for 2-5 mins, or until garlic is fragrant and begins to turn a more golden color. Remove from heat and set aside.
- In a microwave safe bowl, zap 8 oz (1 cup) of goats cheese in 30 second intervals until softened (no more than 1-2 mins.).
- Drain the liquid from the artichoke hearts and rinse to remove some of the brine. Place in a food processor and pulse 4-5 times, chopping into small pieces.
- Wash the spinach and finely chop into pieces or ribbons.
- In a medium bowl, stir together goat cheese, manchego, goats cheddar, mozzarella, yogurt, artichoke hearts, spinach, garlic, and spices above until thoroughly combined.
- Place dip into baking dish and cook in oven for 35 mins, or until a knife inserted into the center of the dip is hot to the touch.
- Serve with crackers, pita triangles, tortilla chips, you name it! This will keep in the fridge for 2-5 days (but good luck having it last that long).
