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The Healthiest Spinach Artichoke Dip On The Planet | Vegan Oil Free

Today we’re continuing on with our series of appetizers and finger foods with a classic party favorite, Spinach-Artichoke Dip. This recipe is completely whole food plant-based and salt, oil, and sugar free. This dip is so delectable and creamy. Your friends and family will love it at your next gathering or party!


We’ve really been enjoying taking all these classic party foods that are usually unhealthy and making healthy versions of them. This is the Spinach Dip you can still feel good after eating. It is a thousand times healthier than its traditional counterpart, which is usually made with lots of oil and dairy.


We also love helping you simplify your healthy diet and save time in the kitchen, so this recipe relies on some convenient frozen items. I love frozen spinach, personally. Yeah, I know it’s super-easy to throw handfuls of fresh spinach in a pot but there’s a different texture to the frozen spinach that I really appreciate in dishes like this one.



For the recipe, we’ll steam a bag for 5-10 minutes and squeeze out as much of the water as possible after we’ve cooled it. We recommend using a chinois to really get the water out especially because of how hot the spinach is and it simply does a better job than your hands can do.

Well your world
Well your world

Another piece of frozen happiness comes in the form of Trader Joe’s frozen artichoke hearts. These are the only single-ingredient artichoke hearts we’ve been able to find. Most canned artichoke hearts have lots of salt, brine, or oil added but these are frozen without anything extra. If you can’t find these, you can get the canned ones and just rinse them to get as much salt off as possible. If you’re using the frozen artichokes, be sure to set them out to thaw first so they’ll break down easily in the food processor.


Add the thawed artichokes to the food processor with the chickpeas and pulse for a few seconds just to start breaking everything down.


Now, toss in the lemon, garlic (you can use fresh, pre-minced, or even garlic powder),nutritional yeast, and chili powder (for a little extra kick… you can leave it out if you aren’t into it) to the food processor and process, adding soy milk along the way to reach a nice and smooth consistency.


Finally, throw in the steamed, cooled, and drained spinach, crack a little black pepper on it if you like, and pulse it into the mix. Don’t pulse it too much; you want to retain the majority of the spinach texture. We aren’t going for green hummus here!


If you’re feeling fancy, scoop it into a dish and top it with some roasted red bell peppers. If you’re making some party bites for an occasion, scoop some onto cucumber slices and top with half a cherry tomato. You could also cut some mini sweet peppers in half and fill them with the dip. Celery boats are another great way to enjoy this recipe!

Well your world
Well your world

We also like to spread the dip on an Ezekial tortilla, roll it up, and slice it into bite-sized pinwheels. If you don’t want anything to come between you and your dip, just put a little in some fancy spoons and serve it that way!


There are so many creative ways you could present this dip. Let us know how you like to jazz it up by sharing a photo of your version on Instagram and tagging us @wellyourworld!



We hope you enjoy making this as much as we did!


Till Next Time!!


Xoxo Reebs

wellyourworld.com

Well your world

Spinach Artichoke Dip

A classic party favorite you can whip up in no time flat.


Ingredients:

  • 1 16oz. bag frozen spinach
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 12 oz. bag frozen artichoke hearts, thawed
  • 1 lemon, juiced
  • 2-4 garlic cloves, minced
  • ½ cup nutritional yeast
  • ½ teaspoon chili powder
  • ⅓ small red onion, roughly chopped
  • soy milk, to reach desired consistency
  • black pepper, to taste
  • 2 roasted red bell peppers, diced (optional)

Instructions:

Steam the spinach for a few minutes, then set aside to cool.

In the food processor, add the red onion, chickpeas, artichokes, lemon, garlic, nutritional yeast, and chili powder. Add soy milk along the way, until you reach a smooth consistency. Sprinkle in the black pepper.

Drain the spinach and squeeze to remove as much excess water as possible. Then, throw the spinach to the food processor and pulse it a few times just to mix it together. Don't over-do it!

If using, top the dip with the roasted bell peppers. This dish can be served warm or cold!


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