I was really craving spinach artichoke dip and it’s tough to find a delicious vegan version, however, I found this one and had to share because it’s a really satisfying comfort food! It's not exactly "healthy," per se, however, it's definitely cruelty-free and it's healthIER than the dairy-heavy versions, which have a lot more fat.
2 t olive oil
10 oz. baby spinach leaves
2 t chopped garlic
8 oz. almond milk cream cheese (I like Kite Hill’s)
1/3 cup plain coconut yogurt
1/3 cup nutritional yeast
3 T vegan cheddar style cheese (I like Miyoko’s) and/or 2 T chickpea miso (to taste)
1 cup coconut milk
½ t salt
1 14 oz. jar artichoke hearts
¼ cup bread crumbs (I toasted 2 slices of brown rice bread and crushed them into crumbs for this)
Preheat your oven to 425 F.
Heat the oil in a frying pan and add the spinach and garlic, sautéing for about 1 minute until the spinach gets wilty, and then set aside to cool.
Separately, mix the almond milk cream cheese, coconut yogurt, nutritional yeast, Miyoko vegan “cheddar” (and/or the chickpea miso) until well combined (I use a blender for this). Fold the spinach mixture and the artichokes into this and transfer the whole thing to a baking dish.
Stir together your bread crumbs with a tiny bit of oil and sprinkle over the mixture in the baking dish.
Bake for approximately 15 minutes. It will bubble when it’s ready.
Enjoy with chips, pita, whatever you want. Yum!