Vegan Creamy Artichoke Dip

VegenSpinachDip3Today I had the pleasure of cooking with the wonderful Stephanie Hoban from Ripe Cuisine. We had such an awesome time sharing stories and bonding over cooking together. She shared her super delicious vegan & gluten free dip with me which is perfect for any party. Since the holidays are so close, it’s a perfect starter or even meal (I pretty much ate the whole thing when she left). There’s hardly any fat so it’s completely guilt-free.

During this time of year, it’s hard to find a healthy crowd pleasing dish. My friends, this is it. Move over queso and hello healthy dip! My husband, who is such a meat and potatoes kind of guy admitted that it’s great! Trust me, it’s creamy, decadent and filling, what’s not to like?

Those of you who don’t know Stephanie, she’s so impressive! She took my dream path. (If only I had known at a younger age nutrition and food was my thing.) She’s a Houston native who studied nutrition at NYU then went off to culinary school. After, she moved back to Houston, had a few jobs then opened her own vegan food truck, Ripe Cuisine. Everything on her truck is homemade, even the ketchup! If you’re in the Houston area, trying her food is a must!

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Print Recipe
Vegan Creamy Artichoke Dip
Creamy Artichoke Dip with Spinach, Basil and Pinenuts by Stephanie Hoban, Ripe Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
Ingredients
Instructions
  1. Heat oven to 375 F
  2. Peel zucchini and dice. Add to the bowl of a food processor fitted with the steel blade along with drained and rinsed white beans, Vegenaise, nutritional yeast, non-dairy milk, lemon juice, salt, red chili flake, and black pepper. Process until very smooth.
  3. In a large sauté pan heat oil and sauté onions and garlic until soft, about 5 minutes. Add in spinach and sauté on low until wilted. Strain spinach, pressing out as much water as possible, and set aside. In the same pan, sauté roughly chopped artichokes with lemon juice in the pan juices until soft and edges brown. Add back spinach and sauté 1 minute longer.
  4. With the motor of the food processor running, add in potato flour 1 teaspoon at a time. {The mixture should thicken considerably]. Add the pureed zucchini and beans to the pan with artichokes and spinach. Remove from heat and stir in chopped basil.
  5. Transfer dip to an oven safe casserole pan, drizzle with garlic oil, if using, and sprinkle on pinenuts. Bake for 20 minutes, and broil for 1 – 2 minutes to achieve a golden top. Allow to sit and firm up for at least 10 minutes before serving.
Recipe Notes

Ripe Tip: By substituting the canned beans and zucchini in place of cheese you save a load of calories, fat and cholesterol in favor of protein, fiber, vitamins and minerals. Serve with your favorite crackers, corn chips, or pita.