Thursday, June 21, 2012

Creamy Vegan Spinach Artichoke Dip

Yesterday was lovely. Warm temperatures and a light breeze. We walked to the park for a picnic and enjoyed this lovely snack along with vegan marshmallow meringues (anyone interested in this recipe?).

This creamy, vegan and protein-rich dip is just as delicious as it is nutritious. Packed with artichoke hearts and spinach and healthy protein, this snack will boost your day! Eat with carrots, radishes, chips or homemade crackers!
I shared this on allergy-free wednesdays! Be sure to check it out there!
UPDATE: This was featured on allergy-free wednesdays by Real Food, Allergy Free!

There is two ways to make this, depending on what type of canned artichoke hearts you have. If there are in a aluminum can, rinse thoroughly and use first recipe. If they are marinated in a glass can, don't rinse and use second recipe. Both ways are delicious but you may come to like one over the other.

The dip is made with an immersion blender. If you don't have one, feel free to use food processor but grind the sesame seeds alone for a while or crunch them with a mortar and pestle. If you don't do this, the spread will not be as smooth but will still taste good.

Feel free to double the recipe and bring to a party for an appetizer with crudites. This being the hot summer months, we are craving something cold; However baked in the oven until heated for a warm dip would be good. You can also add 1/2 c vegenaise for an even creamier texture. This is not necessary but I've done it before to stretch the leftovers.

As for children, my one year old loves this (I'm losing track of months - 20). I've let her dip chips and lightly steamed carrots into this. It's a great way to get children veggies and healthy protein. My 3 year old nephew also loved it. He kep asking, "Can I have some more of this, please" and would point to the empty part of his plate where the dip had been.

Creamy Vegan Spinach Artichoke Dip
1 1/2 cups white beans (or 15 oz can, rinsed and drained)
1/4 c sesame seeds
1/2 c steamed spinach, chopped (thawed if using frozen)
1 15 oz can artichoke hearts, drained and rinsed
2 t Italian Seasoning herbs
2 T olive oil
1-3 cloves garlic, minced
Juice of 1 Lemon
1/4 t salt

1. In bowl layer sesame seeds then white beans (Important to put sesame seeds on bottom so they don't fling everywhere), use immersion blender to mash beans and seeds together.
2. Add remaining ingredients and blend with immersion blender.

or 5 ingredient Easy
Creamy Vegan Spinach Artichoke Dip
1 heaping cup artichoke hearts, marinated and sold in glass jars + reserved some of liquid (about 2-3 Tablespoons)
1 1/2 c white beans
1/4 c sesame seeds
1/2 c steamed spinach, chopped (thawed if using frozen)
1/4 t Salt

Blend all ingredients following directions above.

Question of the day:
Have you gone on a picnic yet this summer? What did or would you pack?


  1. This dip looks divine and I love the gorgeous pictures you posted! You have a lovely site jam packed with great information. Thank you so much for sharing your tasty recipe on Allergy-Free Wednesdays!

  2. Yes please on the vegan marshmallow meringue recipe!!!

  3. I like your Spinach artichoke dip and all your other recipes.
    You have a nice blog here and great photos. I am your new follower now. Meriem

  4. Great recipe. Only thing, I don't eat beans. Do u have suggestion for a bean substitute to this recipe? Thanx

    1. You could try tofu and a little nut butter (almond or cashew not peanut) instead. You could also blend up cauliflower with tahini (or extra sesame seeds). Let me know what works for you!


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